These are just as delicious as they sound! I was inspired to get up early last Sunday and whip up a batch of pancakes for the munchkins. Sometimes it’s a gamble whether they eat my pancake creations but these were a hit. Of course the chocolate chips helped out but even without them they would be delicious.
I love cooking with pumpkin during the fall season. Summer inspires me to eat salads and easy meals but I really love stews and am excited to start using my crockpot more often. Warm foods really hit the spot on cool fall days. I’ve been feeling inspired to play in the kitchen more often now that the seasons are changing. It’s not too hot, a welcomed change for me. This being said, these pumpkin pancakes were a nice celebration to the cooler mornings we have been having. The recipe is simple using just enough spice to compliment the pumpkin. Good eats!
Pumpkin Chocolate Chip Pancakes
A perfect pancake to celebrate fall.
- 1/4 cup rolled oats
- 1 3/4s cup milk
- 2 eggs
- 1/4 cup canned pumpkin puree
- 1/4 cup walnut oil (or grapeseed oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup mini dark chocolate chips
- ghee, to cook pancakes
- maple syrup
- fresh strawberries
- In a bowl mix the oats, milk, eggs, pumpkin, oil, and vanilla.
- In another bowl whisk the flour, baking powder, sugar, cinnamon, and salt.
- Add the wet ingredients to the dry and just mix.
- Stir in the chocolate chips.
- In a large skillet or nonstick pan heat up a small pat of ghee over medium heat. Once warm spoon batter in pan to form small pancakes. When the edges of the pancakes looked cooked flip over and cook a bit longer. Add a bit of ghee with each round. As you continue cooking batches you may need to lower the heat down to low.
- Serve with maple syrup and fresh strawberries.
For a more pumpkin pie flavored pancake add in a bit of dried ginger and fresh grated nutmeg.