I have many beliefs, and two of them are that you should eat pumpkin all year-round and you should consume dark chocolate on a daily basis.
So Pumpkin Chocolate Chip Pancakes for breakfast it is!
This is a super basic recipe that can be modified of course, but I promise it will deliver a fat stack of delectable and fluffy pancakes. Oh, and they’re also a much healthier and way better-tasting alternative to that powdery, chemical-laden Bisquick stuff. 😉
1 cup oat flour (ground up oats in the blender)
2 stevia packets or your preferred sweetener (such as honey or agave), to taste
2 tsp. baking powder
2 eggs, 4 eggwhites OR 1 mashed banana
A dash of pumpkin pie spice OR cinnamon
4 heaping tbsp. pureed pumpkin
Unsweetened almond milk to desired consistency
A handful (or 2) of dark chocolate chips
BONUS: Grated zucchini–however much you want! You can’t taste it at all, and I love the added nutrients and volume!
Mix all of these ingredients in a medium bowl and stir until well combined. Heat a pan or griddle on medium heat for 1-2 minutes. Scoop your batter up and plop it onto your pan. When bubbles start to form, flip and cook other side. Also, a tip for making them extra fluffy: About 10 seconds after plopping the batter onto the pan, add a little spoonful of more batter to the center of each cooking pancake. I love this method because they always turn out perfect!
Top with natural peanut butter, pure maple syrup, some sliced almonds and fruit of choice! You’ve just made yourself a perfect, well-rounded and HEALTHY breakfast for the win. 🙂