The texture of these vegan pumpkin pancakes is just right! Light, fluffy, and studded with chocolate chips, these are sure to be a family favorite.
Add the pumpkin puree, melted vegan buttery spread, non-dairy milk, and chocolate chips. Stir well. Set aside to let it rise for about 5 minutes.
Serving size is two pancakes.
Store leftovers in the refrigerator.
These also freeze very well - wrap each pancake in waxed paper and then place in a freezer bag.
If you don't have pumpkin puree, you can use butternut squash puree.
If you aren't vegan, go ahead and use your regular butter and milk.