*Anyone who knows me is totally aware that breakfast is my favorite meal of the day. As soon as I wake up I am thinking about what I can make for breakfast, so pancakes are a no-brainer! Since I have finally mastered my gluten-free pancake mix it felt fitting to get on board early with my pumpkin kick. These are delicious at any time of the day and will totally kick your “something sweet” craving!
Prep Time: 5 minutes
Cook Time: 10 minutes
Serving Size: 4-6
Ingredients:
-1 &1/2 cups Gluten-Free Flour (see here for recipe)
-1/4 teaspoon xanthan gum
-1/4 teaspoon baking soda
-1 &1/2 teaspoon baking powder
-dash of salt
-1 egg (beaten)
-2 tbsp honey
-1 cup non-dairy milk (almond, coconut)
-1 1/2 tsp vanilla extract
-1 tbsp melted coconut oil (or vegetable)
-1/3 -1/2 cup canned pumpkin
-1 teaspoon cinnamon
-1 teaspoon pumpkin pie spice
-1 teaspoon cinnamon sugar *optional
-1/4 cup dark chocolate chips (mini works best)
Directions:
- Mix all of the wet ingredients together and fold into the dry mix. If the batter is too thick, add in a little more non-dairy milk (and vice versa).
- Add in the chocolate chips.You can put as much as you’d like!
- Using a 1/4 cup measuring scoop, add the batter to the pan in 2 batches. Cook on an oiled pan about 2 minutes on each side or until you start to see bubbles on one side. Flip over and finish cooking.
- Serve with fresh fruit, powdered sugar, and real maple syrup (or honey). Top it all off with some cinnamon or cinnamon sugar to really compliment the pumpkin flavor!
