Skip Navigation
Whole Wheat Pumpkin Chocolate Chip Pancakes

Whole Wheat Pumpkin Chocolate Chip Pancakes

 
Prep time 10 minutes
Cook time 10 minutes
Ready in 20 minutes
Makes 3 servings (2 pancakes each)

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
 

Directions

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. 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.
2. 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.
 
Recipe by Monique Volz of