These pancakes are so moist and gooey without making you feel weighted down like traditional ones may make you feel. They're lightly sweetened, have a real pumpkin flavor, and are even better if you add the chocolate chips & walnuts to them (which I suggest you do)
{Makes 8 pancakes, but recipe can easily be doubled}
1/3 cup organic canned pumpkin
1/3 cup full fat canned coconut milk
2 eggs
1/8 cup coconut sugar
1/2 tsp vanilla extract
3.5 Tbsp coconut flour
1/8 cup tapioca flour
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
1/4 cup dairy free chocolate chips (I use enjoy life foods chocolate chips) (optional)
1/4 cup chopped walnuts (optional)
1. Combine first 4 ingredients and whisk.
2. Combine the remaining ingredients in another bowl and mix.
3. Add the dry ingredients into the wet.
4. The batter will be super thick.
5. Drop batter onto a greased pan (coconut oil/vegan butter works great) over medium low heat and flatten. Cook 2 minutes on each side. Be sure to flatten after you flip.
6. Serve with more chocolate chips, chopped walnuts miyokos kitchen vegan butter and your favorite pure maple syrup. Enjoy!
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