Pumpkin Chocolate Chip Pancakes with Blackberries and Maple Syrup

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You will need:
1/2 bag Bob’s Red Mill gluten free pancake mix
1/4 cup vegan chocolate chips (I used a chopped ChocoLove dark chocolate bar)
~1 cup almond milk
3/4 can pureed pumpkin
1 Tbsp virgin coconut oil
1/2 can blackberries in light syrup
maple syrup (to taste)
sprinkle of cinnamon

Even though I’m a health nut, I still like to indulge in a tasty gluten-free pancake every now and then. Just because something’s gluten-free and vegan doesn’t mean it can’t be delicious. This is also a great way to sneak in foods you may not get on a regular basis. Did you know pumpkin is great for your eyes? Beta carotene, a precursor to Vitamin A, is abundant in pumpkin, sweet potatoes, and carrots… basically anything orange!

If these aren’t sweet enough for you, you can always add a little coconut or date sugar to the mix, but I don’t think it needs it. The canned blackberries have plenty of sugar, and you can drizzle maple syrup on top. Already decadent.

Since the pumpkin has a sticky consistency, you don’t need eggs or egg replacer for this. Just mix the Bob’s Red Mill flour with your pumpkin and coconut oil, then add almond milk to get a thin dough-like consistency. You want it to pour out of your spoon while not being too thin. Blend in chocolate chips. I sprayed a small pan with coconut oil and turned the stove on medium heat. Add your dough in spoonfuls once the pan is hot and wait for the dough to bubble. When the bubbling slows down it should be ready to flip.

Add a drizzle of maple syrup once your done, and top with blackberries, blackberry juice and cinnamon. Yum!!

 

 

 

 

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