Pumpkin Chocolate Chip Pancakes – Day 22!

The kids have been asking for pancakes for days and I’ve been too lazy to actually make them.  So today I got up early, took a shower, and prepped these Pumpkin Chocolate Chip Pancakes like a crazy lady!

One of my favorite blogs to follow is ambitious kitchen.com which is where this recipe came from. It’s a great blog on how to live healthy and has some seriously delicious recipes.  Monique is a Chicago transplant so it’s fun to see where her favorite places are and where her inspiration comes from.

I don’t like my food too sweet so I think the only thing that I would have changed was to use mini chocolate chips vs. regular.  The kiddos requested regular maple syrup, but I am head over heals in love with this one from Stonewall Kitchen.  The hint of cinnamon is perfect with these (actually all) pancakes!

This recipe should make 6 pancakes, but I think it would have made more.  I doubled the recipe and we had way more than 12 pancakes!  It all depends on what size your pancakes are.

INGREDIENTS:
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice or cloves
  • 1/2 cup pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1 tablespoon olive oil (or melted butter or melted coconut oil)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened vanilla almond milk, plus more if necessary to thin the batter ( I had 2% milk on hand and used that.  They were still delicious!)
  • 1/4 cup chocolate chips (mini or regular)
  • Non-Stick cooking spray
INSTRUCTIONS:
  1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice/cloves.
  2. In a separate large bowl, combine pumpkin puree, maple syrup, olive oil, 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.
  3. Lightly coat a large nonstick skillet or griddle with butte or cooking spray and place over medium heat. Drop batter by 1/4 cup 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 underside, 2 minutes. Repeat until all of the batter is used.  You may need to reduce the heat after the second batch to prevent burning.

These were definitely a hit!  I had some helpers in the kitchen today and I find that, no matter what they do to help while we are cooking, it seems to make them a little more likely to try new flavors and foods. It puts a huge smile on my face when they ask to help in the kitchen because cooking and baking were such a huge part of my childhood.  I’m hoping that the more we let them help, the more healthy eating and cooking at home will become a huge part of their life as they get older.

 

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