On Sundays I like to make myself a nice, big breakfast. It’s usually some assortment of fresh fruit, vegan breakfast sausage, and today, I made mini chocolate chip pumpkin spice pancakes. This batter makes for the fluffiest pancakes you have ever tasted. For a video showing a glimpse into my pancake making process head to my TikTok @katielopynski. I hope you try it out, and I certainly hope you enjoy!
Mini Chocolate Chip Pumpkin Spice Pancakes
Ingredients
- mini vegan chocolate chips
Dry Ingredients
- 1 cup all purpose flour
- 1.5 tablespoon baking powder
- 1/4 teaspoon pink himalayan salt
- 1/2 teaspoon pumpkin pie spice
Wet Ingredients
- 1 heaping cup plant milk
- 1 tablespoon pumpkin puree
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
Instructions
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Add the dry ingredients to a large mixing bowl and whisk to combine.
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In a separate bowl add the wet ingredients and stir to combine.
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Add the wet ingredients to the dry ingredients. Gently fold until combined. Let sit for a few minutes to let the gluten rest.
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Heat a pan over medium low heat. Add a tablespoon of avocado oil to line. Add 2 tablespoons of batter per mini pancake, immediately add the chocolate chips, and let cook for about two minutes. Then flip, and cook for another two minutes or so until golden brown and totally fluffy.
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I like to serve mine with some vegan butter and more maple syrup. Enjoy!
