Posted by Melissa Kinghttps://mywholefoodlife.com/2012/10/13/pumpkin-spiced-chocolate-chip-spelt-pancakes/
© 2012 My Whole Food Life. All rights reserved.
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.