Baked Pumpkin Chocolate Chip Pancakes
Details
- Serving Size: 12
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- morning meal
- brunch
- breakfast
Ingredients
- 3 cups roasted pumpkin puree (fresh pumpkin, seeded, then roasted at 400* F for 55 min, then pureed, or canned puree)
- 1/3 cup teff flour
- 1/3 cup tapioca flour
- 2/3 cup brown rice flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon aluminum free baking soda
- 2 teaspoons pumpkin spice
- 1/4 teaspoon ground cloves
- 3 tablespoons granulated cane sugar or date sugar
- 2 tablespoons sunflower oil
- 2 tablespoons ground flax meal
- 2 tablespoons water
- 1 cup coconut milk (So Delicious, original flavor)
- 1/2 coconut yogurt (So Delicious, vanilla flavor)
- 1/3 cup vegan chocolate chips (Enjoy chips brand)
Instructions
Preheat the oven to 350 degrees F
Combine water, flax meal, and oil in a small bowl. Set side.
Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.
In a large bowl, add sugar, pumpkin puree.
Mix with a handheld mixer on medium speed until combined.
Reduce to low, add 1/3 of the flour, mix until just combined,
Add 1/3 of the coconut milk, repeat until all flour and milk has been blended.
Add the yogurt, mix until just combined.
With a mixing spoon, fold in chocolate chips until blended.
Use a smaller or larger measuring spoon for different sizes if desired.
Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist.
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