Double Pumpkin and Chocolate Chip Pancakes
Chocolate chips make everything taste better :) Made some whole wheat pumpkin pancakes incorporated in some semi-sweet chocolate chips and pumpkin seeds for breakfast. Needless to say, they turned out delicious, and chunks of melting chocolate and nutty seeds could be found in every bite.
Ingredients
| 1 | cup |
whole-wheat flour
or half whole wheat and half all-purpose flour |
|
| ½ | teaspoon |
pumpkin pie spice
|
* |
| ½ | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
milk, low-fat
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| ¼ | cup |
canne pumpkin purée
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
chocolate chips (semi-sweet)
|
* |
| ¼ | cup |
pepitas (pumpkin seeds)
or sunflower seeds |
Directions
Preheat a large nonstick skillet at low while you are preparing the batter.
Spray the pan lightly with cooking spray or oil with a few drops of oil.
In a medium bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Whisk until well mixed.
In another bowl, whisk together milk, vanilla extract, egg, pumpkin purée and oil until well blended.
Pour the liquid mixture into flour mixture, and stir until just incorporated.
Gently fold in the chocolate chips and pumpkin seeds until evenly distributed.
Pour about ¼ cup batter for each pancake into hot skillet, you should be able to cook 3 to 4 at the same time, depending on the size of your skillet.
Or cook the pancakes in a greased hot griddle.
Cook about 3 minutes, turning when edges look cooked and bubbles begin to break on surface.
Continue to cook the other side for another 2 to 3 minutes or until golden brown.
Serve warm pancakes with maple syrup.
Nutrition Facts
Serving Size 159g (5.6 oz)
What a great dish to make with that little bit of leftover pumpkin! Such a yummy way to start the day :)
over 10 years ago