Baked Pumpkin Chocolate Chip Pancakes

• roasted pumpkin puree3 cups
• teff flour0.33333334 cup
• tapioca flour0.33333334 cup
• brown rice flour0.6666667 cup
• aluminum free baking powder1 teaspoon
• aluminum free baking soda0.5 teaspoon
• pumpkin spice2 teaspoons
• ground cloves0.25 teaspoon
• date sugar3 tablespoons
• sunflower oil2 tablespoons
• ground flax meal2 tablespoons
• water2 tablespoons
• coconut milk1 cup
• coconut yogurt0.5
• vegan chocolate chips0.33333334 cup

Instructions

1. 1

   Preheat the oven to 350 degrees F Combine water, flax meal, and oil in a small bowl.

2. 2

   Set side.

3. 3

   Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.

4. 4

   In a large bowl, add sugar, pumpkin puree.

5. 5

   Mix with a handheld mixer on medium speed until combined.

6. 6

   Reduce to low, add 1/3 of the flour, mix until just combined, Add 1/3 of the coconut milk, repeat until all flour and milk has been blended.

7. 7

   Add the yogurt, mix until just combined.

8. 8

   With a mixing spoon, fold in chocolate chips until blended.

9. 9

   With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans.

10. 10

    Use a smaller or larger measuring spoon for different sizes if desired.

11. 11

    Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist.

12. 12

    Let it cool 2-3 minutes before serving.