Chocolate Pumpkin Pancakes – The Best Way to Start the Day
These pumpkin pancakes are easy and perfect for breakfast on the go. They’re also great for after-dinner snacks. But why just pancakes when you can create a fall-themed dessert as well. If you’re looking for the recipe that everyone in your family will want to make again and again, look no further. These chocolate pumpkin pancakes are the best way to start your day, and they’re also perfect for any morning where you don’t want to eat ordinary ole’ pancakes. They’re gluten free and sugar free, which makes them an excellent choice for anyone with diabetes or anyone who doesn’t like carbs. You can also make them dairy free by using almond milk instead of regular milk.
What can you change about chocolate pumpkin pancakes?
Chocolate pumpkin pancakes are a great way to celebrate fall. They’re made with pumpkin puree, chocolate chips and cinnamon. They’re sweet and delicious, and they’re perfect for fall.
The biggest change you can make is to use pumpkin puree instead of pumpkin pie filling. Pumpkin puree is much healthier than pie filling, and it’s also much more nutritious. You can also add some cinnamon and sugar to the batter if you want.
You can also add some maple syrup or honey to the pancakes if you want.
If you want to make chocolate pumpkin pancakes even healthier, you can use coconut oil instead of butter.
How to make chocolate pumpkin pancakes?
This is the easiest way to make pumpkin pancakes. All you need is a little bit of pumpkin and a few ingredients. The first step is to blend the pumpkin and sugar together. Then, add some eggs and vanilla extract. Finally, add some flour and baking powder. Now, just mix everything together until it becomes a smooth batter. Now, just cook the pancakes! You can either use a griddle or a pan. Just make sure that you don’t overcrowd the pan. Once the pancakes are cooked, just enjoy them.
The best way to start the day with chocolate pumpkin pancakes
Ingredients:
- 1 c unbleached flour
- 1 1/2 ts baking powder
- 3 tb brown sugar
- 1/4 ts fine salt
- 1 room temperature egg
- 1/2 c room temperature buttermilk
- 1/2 c pumpkin puree
- Bittersweet chocolate
- 1 ts pumpkin spice
Directions:
In a mixing bowl, whisk together the pumpkin puree and egg. Then, slowly pour in the coconut milk. Mix well until everything is well combined.
Heat a skillet over medium heat. Pour about 1/4 cup of batter into the skillet. Cook for about 2-3 minutes until golden brown on the bottom. Then, flip and cook for another 2-3 minutes until golden brown on the other side.
Repeat until all the pancakes are cooked. Serve with maple syrup or honey butter.
How to make chocolate pumpkin pancakes just right?
The first step is to make sure that you have the right ingredients. You need a good quality pumpkin and a high quality oil. You also need to use a good batter and not too much sugar. The last thing you want is for the pancakes to be soggy and heavy.
When you have all of these things in place, you are ready to start making your pumpkin pancakes. All you have to do is follow the same steps as you would for any other pancake recipe.
First, you need to cut the pumpkin into large chunks. Then, you need to cut the pumpkin into slices. Next, you need to cook the pumpkin slices in a skillet with some oil until they are golden brown. Once they are done, you can add some sugar and vanilla extract and mix it all together. Finally, you can serve your pancakes with maple syrup or maple butter.
The result is a delicious and nutritious pancake recipe that is perfect for breakfast or as a dessert.
What else can you change about chocolate pumpkin pancakes?
You can change the type of batter you use. If you want a thicker pancake, you can use a mix that is more liquidly. If you want a thinner pancake, you can use a mix that is more solid. In addition, you can change the type of chocolate chips you use. You can use dark chocolate chips or milk chocolate chips. Dark chocolate chips are better for chocolate pancakes because they have more cocoa butter than milk chocolate chips.
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