Ingredients
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2 cups oat flour (you can just grind up oats to make the flour)
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2 tsp. baking powder
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1/4 tsp. sea salt
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1 1/2 tsp. pumpkin spice
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1/4 cup Toledo Hemp Center Hemp Hearts
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3/4 cup pumpkin puree
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1 cup unsweetened almond milk (or your other favorite non-dairy beverage)
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1 egg
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1 tsp. vanilla extract
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1 tbsp. maple syrup
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1/3 cup mini chocolate chips
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coconut oil for pan (optional)
Directions
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Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
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In a separate bowl add the pumpkin puree, almond milk, egg, vanilla, and maple syrup and stir until it is well combined.
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Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
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In a large pan, melt the coconut oil over medium heat. If you have a really good non-stick pan then you don’t have to use the coconut oil. Scoop about 1/3 cup of the batter into the pan. You can do this two or three times depending on how big your pan is.
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Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.
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Drizzle with maple syrup and serve.
