Ingredients:

  • 1 cup (125g) whole wheat pastry flour
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) salt
  • 1 tbsp (12g) coconut sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large (50g) egg
  • 1/2 cup (120ml) unsweetened almond milk
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (60g) mini semi-sweet chocolate chips

Instructions:

  1. In a medium bowl, whisk the egg vigorously until frothy. Stir in the pumpkin puree, almond milk, melted coconut oil, and vanilla extract. Whisk until the mixture is completely smooth.
  2. In a second bowl, sift together the flour, baking powder, cinnamon, ginger, salt, and coconut sugar.
  3. Pour the wet pumpkin mixture into the dry ingredients. Using a spatula, gently stir until just combined; stop as soon as the flour streaks disappear, leaving a few small lumps for fluffiness.
  4. Gently fold in the mini chocolate chips using a cut-and-fold motion.
  5. Heat a non-stick griddle or skillet over medium-low heat and lightly grease. Pour 1/4 cup of batter per pancake.
  6. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on both sides.