Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Pumpkin Chocolate Chip Pancakes (Vegan)
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 5%
CARBS 28G77% OF CAL
2G FIBER18G OTHER7G TOTAL SUGAR
FAT 3G20% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin pancakes with chocolate chips and warm spices. A fall breakfast favorite that's quick to make and sure to please, despite the vegan label being incorrect.
mainamericanbaked good🍳 skilletdairy freegluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/4 cups unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1 1/2 cups 222g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 flax egg
- 3 tablespoons cane sugar or brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup chocolate chips
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 5%
CARBS 28G77% OF CAL
2G FIBER18G OTHER7G TOTAL SUGAR
FAT 3G20% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 91mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 67mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.