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 King Arthur All Purpose Flour
1/4 cup coconut sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
2 tsp cinnamon
Wet bowl
1 egg
One 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 !
