Pumpkin Chocolate Chip Pancakes

It’s October already. Of course I need to make something with pumpkin. Everyone else is. Last year I made pumpkin cookies with brown butter cinnamon frosting. For a few weeks now I have been craving pancakes. It didn’t help that my parents texted pictures to me of their fancy pancake breakfast on their new cast iron cooktop that was just installed in their backyard cooking area. It was decided that I would make pumpkin chocolate chip pancakes.

But for my pumpkin treat this year it had to be a little different because I can’t have gluten, eggs, dairy, or too much sugar… so I changed the recipe around and made it diet-friendly for myself. I know not everyone wants to go “healthy” when they are making themselves some delicious pumpkin-y pancakes so I included the original recipe as well as the altered recipe. These were super tasty and I didn’t even need maple syrup with them. A very good choice for a chilly fall day.

Rating 5/5

 

Pumpkin Chocolate Chip Pancakes

Original Version

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tbsp vegetable oil

2 tbsp vinegar

2 cups all-purpose flour

3 tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin spice

1/2 tsp salt

1 cup semisweet chocolate chips

“Healthy” Version

1 1/2 cups unsweetened almond milk

1 cup pumpkin puree

1/2 cup (1 container) unsweetened applesauce

2 tbsp vegetable oil

2 tbsp vinegar

2 cups gluten-free baking flour

3 tbsp xylitol baking sugar

2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin spice

1/2 tsp salt

1 cup 69% dark chocolate chips

 

In a large bowl, combine milk, pumpkin, egg (or applesauce), vegetable oil, and vinegar. In a separate bowl, whisk together the flour, sugar (or xylitol), baking powder, baking soda, pumpkin spice, and salt. Mix the dry ingredients into the wet ingredients until just combined. Do not over mix!

Gently fold in the chocolate chips. Heat a large skillet to medium heat and spray with non-stick cooking spray. Add two to three large spoonfuls of pancake batter at a time and flip once bubbles begin to form on the surface. Serve warm with maple syrup.

Enjoy.

Found this recipe here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s