Ingredients
| Name | Amount (Metric / US) |
|---|---|
| ROASTED PUMPKIN PUREE | 735 g / 3 cups |
| TEFF FLOUR | 40 g / 0.33 cups |
| TAPIOCA FLOUR | 40 g / 0.33 cups |
| BROWN RICE FLOUR | 105.33 g / 0.67 cups |
| ALUMINUM FREE BAKING POWDER | 1 tsp |
| ALUMINUM FREE BAKING SODA | 0.50 tsps |
| PUMPKIN SPICE | 2 tsps |
| GROUND CLOVES | 0.25 tsps |
| DATE SUGAR | 3 Tbsps |
| SUNFLOWER OIL | 2 Tbsps |
| GROUND FLAX MEAL | 2 Tbsps |
| WATER | 2 Tbsps |
| COCONUT MILK | 226 ml / 1 cup |
| COCONUT YOGURT | 0.50 |
| VEGAN CHOCOLATE CHIPS | 60 ml / 0.33 cups |
Baked Pumpkin Chocolate Chip Pancakes
The recipe Baked Pumpkin Chocolate Chip Pancakes can be made in around 45 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 178 calories, 3g of protein, and 9g of fat per serving. For 75 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 1 foodies and cooks. A mixture of coconut milk, teff flour, tapioca flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced breakfast. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 59%. Pumpkin Chocolate Chip Pancakes, Pumpkin Chocolate Chip Pancakes, and Pumpkin Chocolate Chip Pancakes are very similar to this recipe.
Instructions
Preheat the oven to 350 degrees F Combine water, flax meal, and oil in a small bowl. Set side. Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside. In a large bowl, add sugar, pumpkin puree. Mix with a handheld mixer on medium speed until combined. Reduce to low, add 1/3 of the flour, mix until just combined, Add 1/3 of the coconut milk, repeat until all flour and milk has been blended. Add the yogurt, mix until just combined. With a mixing spoon, fold in chocolate chips until blended. With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans. Use a smaller or larger measuring spoon for different sizes if desired. Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist. Let it cool 2-3 minutes before serving.
