There are few things more comforting than a warm stack of pancakes, wouldn’t you agree? So, as part of our month of pumpkin recipes we picked a delicious seasonal version from Monique of Ambitious Kitchen. Her pancakes are chocolate-y, spicy and surprisingly wholesome — perfect for a weekend breakfast. Here’s how to make them…
Pumpkin Chocolate Chip Pancakes
by Monique Volz of Ambitious Kitchen
These fluffy and healthy whole wheat pumpkin pancakes are packed with vitamin A and burst with just the right amount of pumpkin flavor. If you want to reduce the amount of sugar in this recipe, just use fewer chocolate chips. Serve with pure maple syrup or a dollop of peanut butter for a cozy fall breakfast.
Recipe: Pumpkin Chocolate Chip Pancakes
Serves 6 Pancakes
1 cup whole wheat pastry flour or white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
Pinch of cloves
1/2 cup pumpkin puree
1 tbsp pure maple syrup
1 tsp vanilla extract
3/4 cup unsweetened vanilla almond milk, plus more if necessary to thin the batter
1/3 cup chocolate chips
Coconut oil or butter for greasing the skillet
In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
In a separate large bowl, combine pumpkin puree, maple syrup, egg, vanilla and almond milk until smooth and well combined. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. Fold in chocolate chips.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cups onto skillet and spread out a bit with a spoon. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on the underside, about 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. Reduce the heat to medium-low heat on the second batch to prevent burning. Makes 6 pancakes.
Thank you so much, Monique!