Hope you aren’t sick of pumpkin yet, because these pumpkin chocolate chip pancakes are delicious. Full of flavor with very little sugar. The secret is that if you add enough flavor through the spices and vanilla, they will trick your mind into thinking you are eating something sweeter than it is. Even your kids will love them. My kids devour these pumpkin chocolate chip pancakes. Plus, they took almost no time to make. I actually mixed the dry ingredients the night before. That way, I could easily make them up in the morning. Who doesn’t like fresh pancakes for breakfast? Plus they make your house smell amazing!
These pumpkin chocolate chip pancakes are vegan, dairy free and egg free. I hope you enjoy them.
Pumpkin Chocolate Chip Pancakes
Pumpkin Spiced Chocolate Chip Spelt Pancakes
- 1 1/2 cups almond milk
- 1 cup pumpkin
- 1 flax egg (You can also use real eggs if you eat them)
- 2 T coconut oil
- 2 cups spelt flour (for a gluten free version use GF flour and add an extra egg)
- 1 T maple syrup
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla ( I used ground vanilla bean , but vanilla extract would be fine. Just make sure that it is pure and not imitation.)
- 1/2 tsp salt
- 1/4 cup chocolate chips ( I used carob chips)
- In a food processor , mix the milk, pumpkin, oil and egg until well combined.
- In a separate bowl, mix the flour, spices, vanilla and salt.
- Stir dry into wet being careful not to over mix.
- Fold in chocolate chips or any other ingredients you may want to add. Pecans or almonds might be good too.
- Using a 1/4 cup measure, scoop batter into a lightly oiled pan and spread it out slightly with a spatula.
- When you see the edges get brown, flip the pancakes over for another few minutes.
This should make about 10-12 pancakes. Don’t worry about trying to eat them all at once. If you don’t, you can just freeze them in a zip lock bag and they should stay fresh for quite some time.
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