Play a fun game: try to say this 5 times fast! True story, we tried to say this so many times & failed... But the pancakes were an instant success! I love pumpkin pie - it’s my favorite Thanksgiving treat! So, this Fall, I’m on a mission to try to incorporate pumpkin flavors into my Fall baking themes, without overkill of flavor!
What You Need:
1 cup all-purpose flour
1 cup @fairlife dairy-free milk
3 tbsp. pumpkin purée
2 tsp. baking powder
2 tbsp. coconut brown sugar
1/3 cup @enjoylifefoods chocolate chips
1 tbsp. melted coconut oil
1 1/2 tbsp. cinnamon
Cooking:
In a large bowl, mix together the flour, sugar, cinnamon & baking powder.
In a mixer, combine the milk, pumpkin & coconut oil until blended.
Add in the dry mixture, by 1/4 cups, into the wet mixture & mix until fully combined. Try not to over mix! Add in the chocolate chips.
Pour olive oil on a low-medium skillet & using an ice-cream scoop or 2 tbsp., add mixture to pan. Flip over when you begin to see bubbles on the top. Cook opposite side for additional 2 min (or until golden).
Serve plain or with agave syrup!
