September 23 marks the first official day of Fall. It’s hard to believe since last week we were facing temperatures in the 100º in Los Angeles, thankfully it has cooled down a good 15º-20º but still not quite fall weather here. Though I’m heading off to Chicago this weekend to see my dear friend Sarah where I expect temperatures to be more fall like. Since it’s not quite fall like here I made some pumpkin pancakes to get myself in the fall mood – perfect for the cool brisk mornings I am so looking forward to.
CHOCOLATE CHIP PUMPKIN PANCAKES print this recipe!
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INGREDIENTS
1/4 cup coconut flour 1/2 teaspoon baking soda 1/3 cup pumpkin puree 1/4 teaspoon apple cider vinegar 2 tablespoons full fat coconut milk 1 teaspoon pumpkin pie spice 1/4 teaspoon sea salt 1/4 teaspoon vanilla 3 eggs 1/2 cup of chocolate chips 2 tablespoons butter for pan maple syrup for topping |
PREPARATION
1. Mix together all the ingredients except for the chocolate chips with a hand blender or food processor. Batter will be ready when there are no lumps. Fold in chocolate chips.
2. Heat the butter on a medium size skillet over medium to high heat. Using a 1/3 cup scoop the batter into the pan and cook for a few minutes before flipping. You can see the edges firm up a bit. Repeat with the remaining batter.
3. Enjoy pancakes with some maple syrup!
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PHOTOS BY JENNIFER CHONG
