Chocolate Chip Pumkin Pancakes🥞

15 Pancakes
1 hr

It’s October, the colours of the leaves range range from deep reds to beautiful yellows and I simply can’t resist to add pumpkin to every possible dish. What I really like about pancakes, which you might find weird at first, is that I could eat them for breakfast, lunch or even dinner (and dessert of course). In case you don’t keep plant based milk at home, feel free to use traditional cow’s milk as well. Otherwise, if you want to make these pancakes vegan, you can also use substitutes , such as chia or flax seeds eggs instead,, the pancakes should still be perfect. And my last piece of advice is that if you want to get the most out of this fall recipe, use your own homemade gingerbread spice mix to make it even more festive.

Chocolate Chip Pumkin Pancakes🥞
Recipe details
  • 15  Pancakes
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • - 1/2 butternut squash
  • - 2 eggs
  • - 1 cup/250 ml almond milk
  • - 2 Tbsp. brown sugar
  • - 1 1/2 cup spelt flour
  • - pinch of salt
  • - 2 Tbsp. pumkin spice
  • - 2 tsp. baking powder
  • - chocolate chip
  • - coconut oil
  • - honey, fruit for serving

1. Peel and cut the butternut squash into smaller cubes. Cook until soft, then use a fork to mash it into a puree.
2. Mix together the eggs, sugar, milk and the pumkin puree. Add all the dry ingredients (except the chocolate chip).
3. Grease a small fry with coconut oil, than pour 1/3 cup of the mixture. Bake for a couple minutes, sprinkle some chocolate chip onto the pancake, then flip. Cook until golden brown on the other side.
4. Serve warm with any topping of your choice.
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