My kids had a snow (actually, rain/ice) day last Friday, and when my oldest daughter spotted a can of pumpkin in the pantry she requested these pancakes for breakfast. I based it off of one of my regular pancake recipes but added pumpkin and spices and chocolate.
Makes about 11 pancakes.
1 cup whole wheat flour
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp salt
Cinnamon, cloves, nutmeg, and ginger (just eyeball it - but heavier on the cinnamon)
2 Tbsp oil
1/3 cup water
1-1/4 cup coconut milk
2 Tbsp maple syrup
2/3 of a can of organic pumpkin
2 oz chopped nondairy semisweet chocolate
Combine dry ingredients in one bowl, wet in another, and then mix both together. Finally add in the chocolate chunks.
Drop by 1/4 cupfuls onto a hot, oiled skillet and cook about 2 minutes on each side (just browned).
Top with Earth Balance butter and maple syrup.
These are tender and moist and will make you wish every day was a snow day.
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