Caramel Pumpkin Chocolate Chip Pancakes

 I just can't seem to stop making pancake recipes! They're just too fun to make... and eat! Today I concocted this splendiferous pancake stack using some of the best fall flavors around: caramel and pumpkin. Together, caramel and pumpkin create an outstanding taste, especially in these here flapjacks. Added some more fabulous and healthy ingredients (including flax meal for good fats and oat flour for whole grains), sprinkled in some mini chocolate chips, and smothered with toppings to make the perfect Sunday morning breakfast. I hope you all enjoy these as much as I just did!

Caramel Pumpkin Chocolate Chip Pancakes topped with mini Enjoy Life chocolate chips, a drizzle of chocolate almond Rawmio spread, and sugar free maple syrup. 

Ingredients:

• 1/2 cup oat flour
• 1 tsp baking powder
• 1/4 cup pumpkin puree
• 2 flax eggs* (2 tbsp flax meal + 6 tbsp water)
• 2 dried medjool dates, chopped and mashed as well as possible
• 1/4 cup unsweetened almond milk
• Sprinkle of sea salt
• (1.5 - 2) tbsp Enjoy Life chocolate chips (These are dairy, nut, and soy free. If you would like to use regular chocolate chips, that would be fine, too! Still just as yummy!)

*Refrigerate flax meal + water mixture for at least 1 hour before baking to allow flax eggs to thicken. For maximum thickness, prepare before bed and refrigerate overnight. 

Directions:

1. *Prepare flax eggs in a small bowl the night before baking, or at least 1 hour before, and refrigerate.
2. Combine oat flour, baking powder, and sea salt in a small/medium bowl. Sift to mix.
3. On a small plate or cutting board, chop medjool dates. Place date pieces in a separate small bowl and mash with a spoon as well as possible. 
4. Place flax eggs and pumpkin puree in the bowl with dry ingredients. Break mashed date into smaller pieces and place in the bowl along with flax eggs and pumpkin. 
5. Pour in almond milk and mix ingredients until a smooth, thick batter forms. 
6. Fold in 1 tbsp chocolate chips.
7. Warm up a large non-stick pan over medium heat. After about a minute, coat with cooking spray.
8. Scoop batter onto pan, forming into pancake shape. This recipe makes 4-5 thick and fluffy pancakes!
9. Let pancakes cook until each side is set and the middle is mostly firm (there aren't any ingredients in here that would hurt you if they end up being slightly undercooked, such as raw eggs, so no need to worry if they're still a bit soft when you eat them). 
10. Once done cooking, place pancakes onto a plate, top with anything you'd like, and enter pancake heaven!

That inside shot, doe.