Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes
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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
Recipe Notes
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.