Sunday, October 19, 2014

Pumpkin Chocolate Chip Pancakes

Pumpkins, eggs, and oil in the mix makes for a moist, flavorful pancake with a crepe-like texture.  Credit is due to the wonderful book Practical Paleo for the recipe.  Easy, healthy, and delicious, these pancakes have become a Sunday morning staple in Veggie Wonder-land.  They're also grain-free and paleo, with lots of fiber and protein to boot.  

Most pumpkins and squashes will do, and the recipe works especially well with a butternut squash base.  The brand and texture of squash mixed in does influence the taste - the Kroger organic brand I tried this morning resulted in a thicker, more substantial pancake than the standard Libby's brand version.  


You will need:

  • 4 eggs
  • 1/2 cup canned squash (pumpkin or butternut squash work very well)
  • 2 spoonfulls of melted butter or oil
  • 1/4 tsp baking soda
  • dash vanilla
  • equal amounts of pumpkin pie spice and cinnamon, to taste
  • sweetener to taste (maple syrup recommended)
  • chocolate chips or chunks (optional)
  1. Mix wet ingredients, and then stir in the dry ingredients.
  2. Fry in greased or nonstick skillet on medium heat.  A 2-3'' diameter cake works well.  Sprinkle with chocolate chips if desired.  Flip after a few bubbles appear.
  3. Enjoy!