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vegan chocolate chip pumpkin pancakes

Vegan Chocolate Chip Pumpkin Pancakes.

Kelly Roenicke
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast
Cuisine Dairy Free, Egg Free, vegan.
Servings 4
Calories 523 kcal

Ingredients
 
 

  • 1 ½ cups flour I used white spelt flour, but all-purpose flour is okay, too
  • 1 ½ Tablespoons baking powder
  • 3 Tablespoons sugar
  • 1 ¾ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ⅓ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 Tablespoons pumpkin puree
  • 3 Tablespoons melted vegan buttery spread or organic canola oil
  • 1 ½ cups non-dairy milk or water
  • ¾ cup dairy free chocolate chips
  • vegan buttery spread for frying

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt.
  • 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.
  • Place a tablespoon of vegan buttery spread in a large skillet, and turn the burner to medium heat.
  • Once the buttery spread is sizzling, spoon the batter into the pan, making the pancakes about four inches in diameter.
  • When the edges of the pancakes look cooked, flip them over. It may take about three minutes on each side as these are very moist due to the pumpkin.
  • When the pancakes are golden brown on each side, remove from the pan and repeat with remaining batter, adding more vegan buttery spread to the pan each time.
  • Serve with buttery spread and maple syrup or cinnamon sugar.

Notes

Serving size is two pancakes.
Store leftovers in the refrigerator, they should stay fresh for 4-5 days.
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.

Nutrition

Calories: 523kcalCarbohydrates: 66gProtein: 10gFat: 23gSaturated Fat: 9gCholesterol: 2mgSodium: 268mgPotassium: 797mgFiber: 9gSugar: 24gVitamin A: 2525IUVitamin C: 7mgCalcium: 355mgIron: 5.3mg
Keyword fall breakfast ideas
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