Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.73 out of 5 stars
(11)
Ingredients
6 servings
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1/2 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 egg
- 1 teaspoon 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Lightly coat a large nonstick skillet or griddle with butter 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.
Step 4
Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Makes 6 pancakes.
Step 5
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