Pumpkin Chocolate Chip Pancakes
I hate to be trendy and/or annoying but pumpkin is really good. I don’t care what you say. It isn’t too early for pumpkin. Even better still, these Pumpkin Chocolate Chip Pancakes were made with whole wheat pastry flour and while it is in the title, I feel that it bears repeating: Chocolate chips.
I do find it sort of sad when it is mid to late August and the leaves are already beginning to change to red, orange and yellow up here in the north east.
Then of course you start to see it everywhere: Pumpkin. Pumpkin everything! Pumpkin spice lattes, pumpkin spice candles, pumpkin deodorant. Okay I made that last one up. But if they created it, I’d buy it.
My all time favorite pumpkin “thing” is pumpkin beer. In fact, I just picked up a six pack of Pumpkin Ale. It’s august still and there are a ton of pumpkin beers on the shelves already!
So it turns out, someone has made pumpkin spice deoderant. Check out this Buzzfeed list of 15 Items That Show Pumpkin Has Gone Too Far!
While you’re at it, if you’re looking for a good laugh check out: 16 Pumpkin Spice Products That Don’t Exist And Should Never Exist
So that was fun, right?
No matter what your feelings are about pumpkin spice and its many faces, you can’t deny that these pancakes will be the highlight of your fall themed brunch or your thanksgiving breakfast.
The addition of the pumpkin and chocolate chips take these whole grain pancakes to the next level. If you are dairy-free or vegan please use your favorite dairy-free chocolate chips.
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
1 Tbsp ground flax seeds
3 Tbsps water
1 cup whole wheat pastry flour
2 Tbsps unrefined sugar
2 tsp baking powder
1/4 tsp salt
1 Tsbp cinnamon
1/2 tbsp nutmeg
1 tsp ginger
1 tsp cloves
1 cup almond milk
2 Tbsps coconut oil, melted
8 Tbsps pumpkin puree
1/2 cup dairy-free chocolate chips
In a small bowl, mix together the ground flax seeds and water. Stir and let stand for about 2 minutes.
In a medium bowl, mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves together.
Add the almond milk, melted coconut oil, pumpkin puree and the ground flax seed mixture. Mix until fully combined.
Stir in the dairy-free chocolate chips.
Using a large cookie scoop, scoop out the batter onto the griddle. The batter might need a little help spreading into a circle shape, do this by using the back of the cookie scoop and gently spread the batter outward. Cook until bubbles form on the top, about 2-4 minutes. Flip the pancake using a large spatula and cook for another 2-4 minutes.
USED IN THIS RECIPE:
Related Pumpkin Recipes From Other Food Bloggers!
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