We’re not done with pumpkin recipes just yet! (Or have we only just begun…?) Seeing as though today is National Pancake Day, it just felt appropriate to whip up some pumpkin pancakes to share with you all.

I’m going to be completely honest, I almost never order pancakes out. They just aren’t my go-to breakfast, since I prefer savory over sweet. However, every once in awhile, I CRAVE a sweet breakfast in the form of pancakes. And it just so happened that the day we came up with this recipe was one of those days. The great thing about pancakes is that—whenever those cravings come about—the ingredients are typically ones that you’d already have on hand. Flour, eggs, spices, almond milk, baking powder—I don’t know about you, but these are staples in my kitchen. So, it’s easy enough to whip up some pancakes in a time of need. But now that fall is upon us, we’re turning things up a notch by adding pumpkin (to anything and everything).

These pancakes satisfy your fall pumpkin craving, while also delivering big time in the chocolate department. Of course, you don’t have to add the chocolate chips, but if you’re going to go all in on a sweet breakfast, you might as well. Now that I know how easy and delicious these pancakes were, I might just be having pancakes for breakfast regularly.

Pumpkin Chocolate Chip Pancakes

Ingredients:

• 1 cup white whole wheat flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1 egg, beaten
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup semi sweet chocolate chips, optional
• coconut oil for greasing pan (about 1/4 tsp per pancake)

Instructions:

1. Combine dry ingredients (first 7 above) in a large mixing bowl.
2. In another bowl, combine wet ingredients (next 5 above) and whisk until smooth.
3. Add wet ingredients to dry ingredients and mix until thoroughly combined. Fold in chocolate chips.
4. Heat skillet over medium heat and add about 1/4 tsp coconut oil. Once oil melts, add 1/4 cup of pancake batter. Cook for about 2 minutes, until top is bubbly, then flip and cook for another 2 minutes.
5. Continue step 4 until batter is used up. Serve with pure maple syrup.

Yield: 4 servings
Serving size: 2 pancakes

294 calories per serving • Fat: 10.4g • Carbohydrates: 43.8g • Protein: 6.3g