Vegan Pumpkin Chocolate Chip Pancakes

I love making pancakes on a Saturday morning and these were

fantastic! They had a great flavor and a great fluffy texture. We followed the recipe from Pinterest for Vegan Pumpkin Chocolate Chip Pancakes, except I used Vanilla flavored soy milk and added more of the soy milk then suggested because I felt like the batter was too thick. I probably added at least a cup more. I also added a small amount of pumpkin pie spice. Otherwise the recipe was followed precisely. We used the brand of vanilla soy milk in the picture, if you were curious, but any brand would work just fine. 

When putting the batter onto the griddle it didn't lay out like normal batter, it was kind of sticky. I used the spatula to try and flatten out the batter every time I dropped some of the batter on the pan. The directions say to put vegan buttery spread down first, which I did about half the time, both the flapjacks in the butter and not turned out well. After dropping each amount of batter, I would put dairy free mini chocolate chips on top. They worked out very well and tasted great with the pumpkin taste of the pancakes. The recipe only

requires 3 tablespoons of pumpkin puree, so I would suggest that if you make this recipe, make sure that you have another use for the remainder of the pumpkin puree. There are tons of pumpkin vegan recipes out there. 

All in all, this was a delicious Saturday morning breakfast. It was thoroughly enjoyed by both my husband and I with vegan buttery spread and pure maple syrup. It's definitely a recipe that I will make again and again as it was easy and delicious and a great October treat.