Ingredients
- 1 cup chopped pumpkin or pumpkin puree (150g)
- 1 cup rice flour (150 grams)
- 1 cup oat flour (120 grams)
- 2 tsp baking powder
- 1 1/4 cups rice milk (300 milliliters)
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
- 1 clove
- 1/2 cup chocolate chips (90 grams)
Instructions
- Mix dry ingredients in a bowl (rice flour, oat flour, baking powder, cinnamon, ginger and nutmeg). You can make your own oat flour grinding oats in a food processor or a grinder.
- Mix wet ingredients in another bowl (milk, maple syrup and oil).
- Add the chopped pumpkin (or the pumpkin puree) and the wet ingredients in a blender and blend. Add the dry ingredients and blend again.
- Pour the batter in a bowl, add the chocolate chips and stir with a spoon.
- Place ¼ cup of batter in a hot pan lightly greased and cook for about two minutes for each side or until golden brown. You will know they are ready to flip when bubbles form on top and the edges appear dry.
Nutrition
- Serving Size: 1 pancake
- Calories: 216
- Sugar: 8.5 g
- Sodium: 22 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Carbohydrates: 36.7 g
- Fiber: 2.9 g
- Protein: 4.1 g
- Cholesterol: 2 mg