This recipe was adapted from the NYT Fluffy Pumpkin Pancakes Recipe to teach you how to take any recipe off the internet and make it Flare Free by simply substituting gluten/dairy/sugar/corn/soy/peanut free ingredients!
NOTE: Click the 3 dots at the top right of this post to print this recipe!
FLARE FREE CHOCOLATE CHIP PUMPKIN PANCAKES:
(c=c; t=teaspoon; T=tablespoon)
1½ c all purpose gluten free flour blend
2 T monk fruit sweetener or granulated stevia
1½ t baking powder
¾ t baking soda
¾ t fine sea salt
2 1/2 t pumpkin pie spice
1½ c unsweetened soy-free plant milk
¾ c organic unsweetened pumpkin purée
2 organic pastured eggs
3 T melted organic soy-free cultured vegan butter, plus more for greasing the skillet
1 t organic vanilla extract
~1/2 c dairy free stevia sweetened dark chocolate chips
Dark maple syrup for serving
Hemp seeds for serving (optional)
Heat a well-seasoned cast iron skillet over low heat while you make the pancake batter.
Place all the dry ingredients in a large mixing bowl and whisk to combine. Place milk and next 4 wet ingredients in a separate bowl until combined. Combine wet and dry ingredients and mix well to combine. Fold in chocolate chips then turn the heat up on your pan to medium or medium-high.
Coat pan with butter and once melted, add a ladle full of pancake batter and cook for a few minutes on each side until golden brown.
Continue cooking in batches until pancake batter is gone then serve with butter, dark maple syrup and hemp seeds to taste.
Want to see a video on how to make these delicious pancakes? CHECK IT OUT HERE
Can't have eggs? Substitute organic canned pumpkin for pastured eggs in this recipe by following the instructions in this video:
Need help identifying and sourcing any of the Flare Free ingredients listed in this recipe?
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Happy Cooking + Happy Halloween, y'all!!