1 cup unsweetened almond milk (or your other favourite non-dairy beverage)
1 tsp. vanilla extract
1 tbsp. maple syrup
1/3 cup mini chocolate chips
coconut oil for pan (optional)
Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
In a separate bowl add the pumpkin puree, almond milk, egg, vanilla and maple syrup and stir until it is well combined.
Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
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.
Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.