It's a lazy Sunday morning here and boy is it cold - the high is 36F today! As much as I'll grudgingly admit that winter is here, I refuse to completely say goodbye to fall. Because that means saying goodbye to pumpkins - just ask my husband how much I love pumpkins. One of our earlier dates was going pumpkin picking in the fall (I'm pretty sure he was wondering - what are you, 5 years old??). But, being the sweetheart he is, he went anyway. My parents took us apple and pumpkin picking every year when we were little - hayrides, apple cider, the pumpkin patch - the whole deal. I'm still working on growing up, so why stop pumpkin picking now?
Since it's the perfect day for a relaxed breakfast at home, I made whole wheat pumpkin chocolate chip pancakes. If you miss Thanksgiving, these are perfect for you - the pumpkin and spices will take you right back to.....last week. I know. I get nostalgic easily. These are really great whole wheat pancakes - they're thick yet light and fluffy, filled with whole grains, and touched with fall spices and dark chocolate. Paired with a cup of coffee, they're the perfect start to a slow weekend morning!
Whole Wheat Pumpkin Chocolate Chip Pancakes
1 cup whole wheat flour
1/2 cup quick oats
1/4 tsp salt
2 tsp baking powder
1 tsp pumpkin pie spice
1 large egg
1 cup milk
1/2 cup pumpkin
2 tbsp brown sugar
1/4 cup greek yogurt
1 tsp vanilla extract
3/4 cup dark chocolate chips
1. Mix dry ingredients (flour, oats, salt, baking powder, pumpkin pie spice) in a large bowl
2. Whisk egg and milk together and stir in pumpkin, yogurt, vanilla, and brown sugar)
3. Mix until just combined
4. Stir in chocolate chips
5. Heat griddle over medium heat. Coat with olive oil or cooking spray
6. Once hot, drop 1/4 cup of batter on the griddle. Cook until the edges are dry and bubbles start to form on the center or sides, approximately 1 minute
7. Flip and cook until cooked through, approximately 2 minutes
8. Top with maple syrup, butter, or anything you like - and enjoy!