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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
Servings: 8 pancakes, or so
Course: Breakfast, Brunch, Main Course
Ingredients Method

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

Method
 

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