Pumpkin Chocolate Chip Pancakes
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 northeast.
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.
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 deodorant.
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.
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 cup whole wheat pastry flour
- 2 tablespoons unrefined sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 cup almond milk
- 2 tablespoons coconut oil, melted
- 8 tablespoons pumpkin puree
- 1/2 cup dairy-free chocolate chips
- Preheat a griddle and lightly grease with your favorite fat. (Butter, ghee, vegan and dairy-free butter substitutes, etc)
- 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 chocolate chips
- Using a large cookie 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.
This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
Amount Per Serving: Calories: 232Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 184mgCarbohydrates: 37gFiber: 5gSugar: 10gProtein: 6g