Arielle Forbes | Dr. Foodie
I decided to take a break from all the dinner recipes and switch it up with some good ole pancakes. Who says that pumpkin based recipes can only be enjoyed during the fall months?
INGREDIENTS
2 ½ c flour
1/3 c sugar
4 tsps baking powder
1 ½ tsp cinnamon
1 tsp ginger
1 tsp salt
¼ tsp nutmeg
¼ tsp ground cloves
½ c dark chocolate chips
2 eggs, room temperature
1 tsp vanilla
2 c milk, room temperature
¾ canned pumpkin or fresh pumpkin puree
4 tbls melted butter
COOKING INSTRUCTIONS
Combine the dry ingredients except for the chocolate chips in a large bowl and whisk together.
In a separate bowl whisk together the wet ingredients and gradually combine with the dry ingredients.
Fold in the chocolate chips or add them to the pancakes individually.
On a griddle sprayed with PAM, pour about ¼ - 1/3 cup of batter onto the griddle. Flip with bubbles appear on the surface. [Servings: Makes 16 pancakes if using 1/3 cup]
Serve with warmed maple syrup
Notes: Can easily be made gluten free by substituting your favorite gluten free flour.
Enjoy!
