Fluffy whole wheat pumpkin chocolate chip pancakes. Perfectly spiced and with the right amount of sweetness, these healthy cakes are a wonderful breakfast treat for a cool morning.
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.
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.
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.
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.
If you want to reduce sugar in this recipe, reduce the chocolate chips to 1/4 cup and use mini chocolate chips to ensure a little bite of chocolate in every forkful.