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