Delicious, fluffy pumpkin pancakes, studded with sweet dark chocolate chips - the perfect Autumn breakfast treat! Dairy-free & eggless.
Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is runny but thick.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
Serve and enjoy!