First of all, can we take a second to admire these new plates?!?! My 21st birthday was this past Thursday, and I could not have asked for more perfect gifts. These are from Anthropologie, and they have a rustic feel but are shiny and glamorous at the same time. I {almost} hate covering them up…but it’s pancakes we’re talking about–pumpkin chocolate chip pancakes–so I think I’ll get over it.
The Old and the New
Pumpkin was one of the very first pancake varieties that I started making on a regular basis years ago, and I have stuck with that same recipe for as long as I can remember. But, a couple weeks ago, I stepped way out of my comfort zone and tried out a NEW VERSION. Yeah, it was a big deal. But I’m so very glad I did it, because these are knock-your-fall-socks-off AMAZING.
I still love my original recipe, and on the outside they seem almost the same. But while the original pumpkin pancakes are especially soft and light, these are thicker, heartier, more satisfying, and loaded up with CHOCOLATE CHIPS. (Why I haven’t been adding chocolate chips this whole time the world will never understand.)
The toppings are staying exactly the same, because there’s no beating that smooth, drippy, sweet maple syrup-almond butter-vanilla-cinnamon combo; and the caramelly pan-seared banana brings the whole thing home. Trust me on this.
The Ultimate Whole Grain Pumpkin Chocolate Chip Pancakes
Ingredients
For the pancakes:
- 1/2 cup + 1 Tbsp buttermilk
- 1 tsp neutral oil (such as avocado, almond, or coconut oil)
- 6 Tbsp (1/4 cup + 2 Tbsp) canned pumpkin
- 2 egg whites
- 1/2 tsp vanilla
- 3 packets Monk fruit sweetener (or any equivalent of ~2 T sugar)
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- pinch sea salt
- 1 tsp baking powder
- 82g (about 2/3 cup) white whole wheat flour
- 12g chocolate chips
For the toppings:
- 2 Tbsp Justin's maple almond butter
- 2 Tbsp pure maple syrup
- 1/4 tsp vanilla extract
- dash ground cinnamon
- 1 ripe banana
Instructions
- In a bowl, whisk buttermilk, oil, pumpkin, egg whites, and vanilla until smooth. In a separate bowl, mix sweetener, spices, salt, baking powder, and flour. Pour dry into wet and stir just until combined. (Do not over-mix.) Gently fold in chocolate chips.
- Grease skillet as needed and heat over medium. Pour batter onto skillet to form pancakes of desired sizes, cooking in batches as necessary. (The batter should make about 6 small/medium pancakes.) Cook until lightly browned on each side.
- Meanwhile, prepare the toppings: Combine almond butter, maple syrup, vanilla, and a dash cinnamon in a small microwavable bowl. Heat 10-12 seconds, then stir (using a knife or mini spatula) until smooth.
- Slice banana in half widthwise and lengthwise. Sprinkle cut sides with cinnamon. After removing the pancakes from the skillet, rub on a little more oil onto the skillet, then place banana pieces cut-side down on the skillet. Cook 1-2 minutes over medium heat, until seared and caramelized. Remove from pan.
- Top pancakes with maple almond butter and seared banana, plus additional chocolate chips as desired. Enjoy!
Nutrition facts include ALL TOPPINGS; pancakes made with monk fruit sweetener and Lily’s dark chocolate baking chips.
OMG these pncakes sounds so yummy and delicious..i will definitely try this
Thanks, Albert! Hope you enjoy them! 🙂