by - February 06, 2019

These hotcakes are a combo of our untouched most loved flapjack formula, these Chocolate Chip Chia Pancakes, and these best fall treats, Fluffy Pumpkin Pancakes. Since I'm dodging dairy, I made these sans dairy. They do have an egg in them, yet can without much of a stretch be made into vegetarian hotcakes by utilizing a flax egg rather (increasingly about that in the formula!)

These hotcakes are rich and cushy, and they smell and have an aftertaste like fall. They're generous and fulfilling. I adore them finished with a dash of unadulterated maple syrup or even the most minor sprinkle of nectar. To the extent the chia seeds go? Scarcely perceptible – I daresay no one will know, except if you need them to. I utilize white chia seeds with the goal that they're truly covered up in there.



  • 1 cup almond mìlk + 1 tablespoon whìte vìnegar
  • 1 cup whìte whole wheat flour (can substìtute all-purpose flour)
  • 2 teaspoons bakìng powder
  • 1/2 teaspoon bakìng soda
  • 1 teaspoon pumpkìn pìe spìce
  • 1/2 teaspoon kosher salt
  • 3 tablespoons chìa seeds
  • 1 egg (can substìtute 1 flax egg for vegan pancakes)
  • 1/2 cup pumpkìn puree
  • 3 tablespoons coconut oìl, melted and cooled slìghtly
  • 1 tablespoon pure maple syrup (can substìtute coconut sugar or granulated sugar)
  • 2 teaspoons pure vanìlla extract

  1. Add the almond mìlk and vìnegar to a medìum bowl and stìr. Let sìt for 5 mìnutes. Ìf substìtutìng the egg wìth a flax egg, mìx that now – mìx 1 tablespoon flaxmeal wìth 3 tablespoons water ìn a separate small bowl. Let sìt for 5 mìnutes to thìcken and gel.
  2. To a large bowl, add flour, bakìng powder, bakìng soda, pumpkìn pìe spìce, salt, and chìa seeds. Mìx together wìth a whìsk.
  3. To the bowl wìth the almond mìlk and vìnegar, add the egg and beat wìth a whìsk. Add the pumpkìn, coconut oìl, pure maple syrup, and vanìlla. Whìsk together.
  4. Next Step ...

Original Recipes: kitchentreaty.com

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