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Pumpkin Pie Chocolate Chip Pancakes

Posted Jan 03 2011 9:03am

Fall may be well over, much to my dismay, but that doesn’t mean the fall flavors have to end.

Though fall-inspired, this breakfast is great any time of year- especially if you raided the stores of all their pumpkin in October like I did.

Pumpkin Pecan Chocolate Chip Pancakes

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1/2 cup oats

1/2 cup whole wheat flour

2 Tbsp Greek yogurt (optional)

1/4 cup pumpkin puree

1/8 tsp baking soda

3/4 cup almond milk

1/8 tsp cinnamon

Generous pinch of each: ginger, clove, nutmeg, allspice

Pecans

Chocolate chips

Mix everything together. You may need to add a little extra liquid- either almond milk or water, but add slowly- batter should remain pretty thick. Let sit for a few minutes.

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Stir in a handful each of chopped pecans and chocolate chips.

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Spread onto pan over medium heat. Use the back of a spoon to spread the thick batter into a 3-4 inch pancake. Cook a few minutes on each side- may take a little longer than traditional pancakes due to thickness.

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Serve hot!

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I enjoy mine plain, but the husband tops his with maple syrup and declares them “probably the best pancakes I’ve ever eaten.”

He’s not fooling anyone- he was just happy to be served pancakes.

But he was right…they were pretty darn good.

 

Favorite pancake mix-in?

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