Vegan Pumpkin Chocolate Chip Pancakes

• Vegan

• Produce

  • 1/2 tsp Ginger
  • 3 tbsp Pumpkin puree

• Refrigerated

  • 1 1/2 cups Non-dairy milk

• Condiments

  • 1 Vegan buttery spread

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 3/4 cup Chocolate chips, dairy-free
  • 1 3/4 tsp Cinnamon
  • 1/3 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 1/2 cups Spelt flour
  • 3 tbsp Sugar

• Oils & Vinegars

  • 3 tbsp Canola oil, organic

Found on theprettybee.com

Description

Ingredients

• 1½ cups spelt flour (all-purpose flour is okay, too)
• 1½ Tablespoons baking powder
• 3 Tablespoons sugar
• 1¾ teaspoons cinnamon
• ½ teaspoon ginger
• ⅓ teaspoon nutmeg
• ¼ teaspoon salt
• 3 Tablespoons pumpkin puree
• 3 Tablespoons organic canola oil
• 1½ cups non-dairy milk
• ¾ cup dairy free chocolate chips
• vegan buttery spread for frying

Directions

• In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt.
• Add the pumpkin puree, canola oil, non-dairy milk, and chocolate chips. Stir well. Set aside.
• Place a tablespoon of vegan buttery spread in a large skillet, and turn the burner to medium heat.
• Once the buttery spread is sizzling, spoon the batter into the pan, making the pancakes about four inches in diameter.
• When the edges of the pancakes look cooked, flip them over. It may take about three minutes on each side as these are very moist due to the pumpkin. When the pancakes are golden brown on each side, remove from the pan and repeat with remaining batter
• Serve with buttery spread and maple syrup or cinnamon sugar.