Pumpkin Dark Chocolate Chip Pancakes
Pumpkin does not only need to appear in October! It is perfectly o.k and no one will judge you. There may be some jealousy when you show off your pumpkin pancakes. Pancakes are so versatile. You can eat pancakes for any meal, including a quick nutritious snack. I love serving pancakes with a variety of toppings, including: maple syrup, nut butters, fruit and my pumpkin granola! These pancakes are so moist from the pumpkin puree. The dark chocolate chips are a perfect addition but you could really leave them out if chocolate is not your thing. If you bake these be sure to send me a comment. Enjoy!
- 02/18/2021
- 16-18 Medium size pancakes
- 20 min
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Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tbsp coconut sugar (or other sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1 ¾ choice of milk (I used almond milk)
- 2 eggs
- 2 tsp vanilla extract
- 3 tbsp coconut oil
- 1 cup dark chocolate chipits
Directions
- Step 1
- Melt coconut oil and set aside.
- Step 2
- In a medium bowl whisk the flours, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
- Step 3
- In a separate bowl , whisk eggs, milk and vanilla together.
- Step 4
- Slowly pour the wet ingredients into the dry ingredients and gently mix.
- Step 5
- Add the coconut oil and mix in until just blended.
- Step 6
- Optional: fold in dark chocolate chips
- Step 7
- Preheat a griddle or frying pan and then grease.
- Step 8
- Use a large cookie scoop to place the pancake batter into the heated pan.
- Step 9
- Flip over when you see small bubbles appear. Pancakes are done when lightly browned on both sides.
- Step 10
- Serve pancakes with maple syrup, your favourite nut butter (I like pumpkin seed butter by Munch) or top with your favourite granola for some good texture.
- Step 11
- Pancakes can be stored in the refrigerator or wrap and placed in a freezer safe container for up to 3 months.
