Even though Halloween is over, pumpkin season is still in full swing. If pumpkin spice lattes aren't satisfying your cravings, try whipping up this whole wheat pumpkin chocolate chip pancake recipe to get your fix.
You might think you want to add extra chocolate chips but a little goes a long way in these pancakes, trust me on this one.
Try making these for your friends on a Saturday morning if you have a kitchen in your dorm, or make them for your family for breakfast on Thanksgiving.
Whole Wheat Pumpkin Chocolate Chip Pancakes
- Prep Time:15 mins
- Cook Time:10 mins
- Total Time:25 mins
- 1 cup whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup non-fat milk or unsweetened almond milk
- 1/3 cup chocolate chips
Whisk the dry ingredients (flour, baking powder, cinnamon, ground ginger, nutmeg, and chocolate chips) together in a bowl.
In a separate bowl, combine the pumpkin puree, maple syrup, egg, vanilla extract, and milk. Feel free to substitute almond milk in for the non-fat milk.
Mix the wet ingredients in with the dry ingredients and mix until combined. The batter should be a little thicker than regular pancake batter.
Spray a griddle with non-stick spray and turn it on medium heat. Pour 1/4 cup of batter onto the griddle, and cook until the top starts to bubble and the edges start to come up from the griddle. Flip it over and let the other side cook for about a minute.
Repeat step 4 until you've used up all of the batter.
Top with maple syrup, peanut butter, or your favorite nut butter and enjoy!
Recipe is adapted from the blog ambitiouskitchen.com