It took me so long to get used to pumpkin. I don’t know why, though. It’s incredibly delicious! In this recipe, pumpkin, cinnamon, chocolate chips and pecans come together to make the best breakfast sensation ever. Brace yourself! This is one you’re gonna want to share with your kids.
My newest favorite combo is pumpkin, cinnamon and chocolate chips. You’re really going to love my next recipe because, even though it also includes peanut butter (yeah, I know! Amazing, right??) there’s nothing like that combo!
I know waffles are my jam, but these pancakes are crazy good.
These pancakes are:
Full of nutrients
The perfect Autumn comfort food
- 1¼ cup whole wheat pastry flour
- 2 Tablespoons coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup milk of choice (I used unsweetened almond milk)
- ½ cup canned pumpkin puree
- 1 large egg
- 2 Tablespoons coconut oil, melted
- ¼-1/3 cup chocolate chips
- ¼-1/3 cup pecans, chopped
- olive oil for cooking
- In a large mixing bowl, whisk together all dry ingredients.
- In a medium bowl, whisk together milk, pumpkin puree and egg.
- Melt coconut oil in the microwave. Pour into wet ingredients.
- Pour wet ingredients into dry ingredients. Stir until completely combined.
- Add chocolate chips and chopped pecans and stir.
- In a medium or large skillet or griddle, heat oil over medium heat.
- Once oil is hot, scoop ⅓ cup batter into skillet.
- Cook until bubbles form in center, then flip with spatula.
- Cook other side until firm. (should take less time than the first side)
- Lower heat to medium-low.
- If needed, re-oil skillet. Repeat with remaining batter.
- Serve warm with pure maple syrup, additional chocolate chips or even banana slices.