Pumpkin Spiced Chocolate Chip Spelt Pancakes

Prep Time 10 min Cook Time 10 min Serves 10-12 pancakes     adjust servings


  • 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)


  1. In a food processor , mix the milk, pumpkin, oil and egg until well combined. 
  2. In a separate bowl, mix the flour, spices, vanilla and salt. 
  3. Stir dry into wet being careful not to over mix. 
  4. Fold in chocolate chips or any other ingredients you may want to add.  Pecans or almonds might be good too.
  5. Using a 1/4 cup measure, scoop batter into a lightly oiled pan and spread it out slightly with a spatula. 
  6. When you see the edges get brown, flip the pancakes over for another few minutes.


Recipe Notes

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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