Pumpkin Chocolate Chip Pancakes

Who doesn’t like a tasty pancake, warm off the griddle? These Pumpkin Chocolate Chip Pancakes are perfect drizzled with real maple syrup. Keep them warm in a 180F oven until serving or pop a stack in the micro for about 30 seconds. These are thick, so cook them on medium low a few minutes on each side until cooked through.

INGREDIENTS

Dry bowl

2 c flour

1/4 cup coconut sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

2 tsp cinnamon

Wet bowl

1 egg

1 tsp vanilla

1 cup organic pumpkin puree

2 TB coconut oil

1 1/2 cups homemade yogurt

organic cooking spray

Separate bowl – 1 cup chocolate chips

METHOD

Whisk each bowl separately

Combine wet into dry, mix with wooden spoon until just combined

Fold in chocolate chips

Spray pan or griddle with cooking spray, ladle 2 heaping silverware size tablespoons

for each pancake onto griddle. Cook over medium low for about 3 minutes per side, be careful not to burn. If they are not cooking through, cover while you cook second side, then keep warm in oven or warm up in micro as outlined above. Serve with warm maple syrup and a pat of butter.

Enjoy these Pumpkin Chocolate Chip Pancakes !

 

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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