Delicious, fluffy pumpkin pancakes studded with sweet dark chocolate chips! The perfect autumn breakfast treat. Dairy-free & eggless recipe.
1/2 cup (120 ml) dairy-free milk
4 tbsp pumpkin puree
1 tsp vanilla extract
1/3 cup (80ml) maple syrup
2 tbsp vegetable oil
1 tbsp apple cider vinegar
1 cup + 2 tbsp (200g) self-raising flour (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
1 tsp ground cinnamon
1/2 tsp mixed spice (or pumpkin spice mix)
1 pinch of salt
1 handful dark chocolate chips
Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is runny but thick.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
Serve and enjoy!
Full recipe: http://wallflowerkitchen.co...