Pumpkin Pancakes

Pumpkin Pancakes
Prep time
Cook time
Total time
Serves: 2-4
  • 1 cup brown rice flour
  • 1 Tbsp. cinnamon
  • ¼ pumpkin puree
  • 1 Tbsp. flax meal
  • 1⅓ cups almond milk
  • 1 Tbsp. coconut oil
  • 1 Tbsp. vanilla extract
  • ½ cup chocolate chips*
  • 2 tsp. baking powder
  • maple syrup
  • fresh berries (raspberries & strawberries are good)
  1. In a medium bowl combine pumpkin, flax, milk, coconut oil and vanilla extract. Stir well and set aside.
  2. In a large bowl combine flour, cinnamon and baking powder. Mix well.
  3. Combine the medium bowl into the large bowl and stir well. Gently fold in chocolate chips and stir to combine.
  4. Lightly oil frying pan on medium heat and pour batter to form pancakes.
  5. Cook until small bubbles start to appear and edges seem firm. Flip and cook for another 1-2 minutes on the other side. Repeat until all the batter is used.
  6. Top with maple syrup and berries.


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