Hope you aren’t sick of pumpkin yet, because these pancakes are delicious. Full of flavor with very little sugar. The secret is that if you add enough flavor through the spices and vanilla, they will trick your mind into thinking you are eating something sweeter than it is. Even your kids will love them.
Plus, they took almost no time to make. I actually mixed the dry ingredients the night before.
Pumpkin Spiced Chocolate Chip Spelt Pancakes
1 1/2 cups milk (I used Organic West Soy Unsweetened. Almond milk would work well too.)
1 cup pumpkin puree (canned is fine, just make sure its not the pumpkin pie mix)
1 egg (I used a flax egg. 1T flax 3T warm water. Whisk and then put in the fridge for a few minutes. It will get gummy like an egg.)
2 T vegetable oil ( I used organic canola. Safflower would work too. You can sub oil for applesauce, but I have not tried that yet.)
2 T vinegar
2 cups whole spelt flour (Not to be confused with white spelt which is heavily processed.)
1 T brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla ( I used ground vanilla bean, but vanilla extract would be fine. Just make sure that it is pure and not imitation.)
1/2 tsp salt
1/4 cup chocolate chips ( I used carob chips)
In a food processor, mix the milk, pumpkin, oil, vinegar and egg until well combined. In a separate bowl, mix the flour, brown sugar, spices, vanilla and salt. Stir dry into wet being careful not to over mix. Fold in chocolate chips or any other ingredients you may want to add. Pecans or almonds might be good too.
Using a 1/4 cup measure, scoop batter into a lightly oiled pan and spread it out slightly with a spatula. When you see the edges get brown, flip the pancakes over for another few minutes. This should make about 10-12 pancakes. Don’t worry about trying to eat them all at once. If you don’t, you can just freeze them in a zip lock bag and they should stay fresh for quite some time.
Make sure you enjoy with some pure maple syrup! Yum!