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GF Pumpkin Chocolate Chip Pancakes

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Jessie’s morning power breakfast: Gluten Free Pumpkin Chocolate Chip Pancakes!

INGREDIENTS:
-1.5 cups hemp milk
-15 ounce can of pumpkin puree (or 1.5 cups fresh puree)
-2 tablespoons coconut oil (warm in the microwave for 10 seconds if solid)
-2 tablespoons apple cider vinegar
-3 tablespoons brown sugar
-2 teaspoons baking powder
-1 teaspoon baking soda
-2 teaspoons pumpkin pie spice
-1 teaspoon vanilla
-1/2 teaspoon salt
-2 cups GF all-purpose flour (I use Gluten Free Mama Almond Flour Blend–it’s da bomb!)
-1/4 cup dark chocolate chips
-coconut oil for cooking

DIRECTIONS:
Mix all ingredients in the order they are listed, stirring each one in till it’s blended thoroughly before adding the next. Heat a skillet with coconut oil to medium heat and use a serving spoon to place batter in the pan. *These pancakes take a little longer to cook than ones with regular flour so watch carefully and wait patiently before flipping. *Skip the syrup–these fluffy, moist power-cakes will be sweet enough as-is!

From the healthy kitchen of RecFit Yoga Instructor, Jessie Delmar. Read more at www.warriorsheartyoga.org