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Grain Free Pumpkin Chocolate Chip Pancakes

Grain Free Chocolate Chip Pancakes

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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Main Course
Servings 8 pancakes, or so

Ingredients
  

Dry Ingredients

  • 1 cup cassava flour (I use Otto's)
  • 1 ½ tsp pumpkin spice
  • 1 tsp baking powder (I use Otto's)
  • pinch salt

Wet Ingredients

  • 1 cup milk (I use unsweetened vanilla almond milk)
  • 1 tsp apple cider vinegar
  • 3 tbsp sugar or monk fruit sweetener (I use Lakanto, can sub coconut sugar or 2 tbsp honey/maple syrup)
  • 1 tbsp vanilla extract
  • 1 egg
  • 3 tbsp pumpkin purée
  • ½-1 cup cup chocolate chips (I use Lily's Sweets for sugar free)
  • 1 tbsp coconut oil (for cooking in the skillet)

Cinnamon Butter (Optional)

  • ¼ cup butter (I use Miyoko's for dairy free)
  • 2 tsp cinnamon
  • 2 tsp coconut sugar

Instructions
 

  • In a bowl, mix together your milk and apple cider vinegar. Allow to sit for 5 minutes to create something similar to buttermilk.
  • Mix together your cassava flour, pumpkin spice, baking soda and salt in a large bowl.
  • Add wet ingredients to your dry ingredients and mix until fully combined. Then stir in chocolate chips as well.
  • Let batter sit while you heat a skillet coated in coconut oil.
  • Spoon batter into the skillet to make whatever size pancakes you like and flip over when the edges start to brown.
  • Top with additional chocolate chips and maple syrup!
  • If using the cinnamon butter, mix together room temperature butter with cinnamon and sugar then spread onto pancakes.