Perfect Pumpkin Pancakes with Dark Chocolate Chips
Fluffy, perfect pumpkin pancakes with dark chocolate chips make the best fall breakfast. You'll love this stack with a drizzle of maple syrup or a dollop of your favorite nut butter.
Servings 3
Ingredients
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- Pinch salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground ginger
- pinch ground cloves
- 1/4 cup almond milk
- 1/4 cup plain fat free greek yogurt
- 1/2 cup canned pumpkin
- 1 tsp vanilla extract
- 1 egg
- Oil or melted butter for the pan
- 60-70 chocolate chips if desired (I prefer dark chocolate)
Instructions
- Combine both flours, baking powder, salt in a medium sized bowl. Add your spices to bowl and whisk to combine.
- In a separate bowl, combine pumpkin and yogurt. Mix until very creamy. Then add egg whites, sugar , vanilla & mix to combine.
- Next alternate adding flour mixture and milk to the wet ingredients. Mix until well combined. Do not over mix! It should be somewhat thick.
- Heat non stick pan or skillet over medium heat. Place 1 tsp of oil or 2 tsp of butter on pan. Add about 1/4 cup of batter for each pancake. Use a spoon to spread out the pancake a little bit. Put about 6 chocolate chips on each pancake. Then carefully flip over when pancakes edges become bubbly.
- They are done and perfect when golden brown on both sides. Set oven to warm (200 degrees F) and place pancakes on plate in oven to keep warm until the rest of the pancakes are done cooking.
- Enjoy with a big glass of milk! No toppings necessary. Makes 9-12 pancakes.