Are you ready to indulge in a delicious breakfast that’s both healthy and satisfying? These Dairy Free Whole Wheat Chocolate Chip Pumpkin Pancakes are not only a delightful treat but also a nutritious way to start your day! Imagine fluffy pancakes infused with the warm flavors of pumpkin and spices, all while being completely dairy-free. Perfect for a cozy weekend brunch or a quick weekday breakfast, this recipe will leave your taste buds dancing and your stomach happy. Ready to whip up a stack that everyone will love? Keep reading to discover how to make this irresistible dish!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup almond milk (or other dairy-free milk)
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
- 1/4 cup dairy-free chocolate chips
Instructions
- In a large mixing bowl, sift together whole wheat flour, baking powder, cinnamon, nutmeg, and salt until well combined and free of lumps.
- In a separate medium bowl, whisk almond milk, pumpkin puree, and maple syrup until smooth and fully integrated.
- Pour wet ingredients into dry ingredients and gently mix until just combined. Be careful not to overmix; some small lumps are acceptable.
- Allow batter to rest for 3-5 minutes to help flour absorb liquid and activate baking powder.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease surface with cooking spray or coconut oil.
- Using a 1/4 cup measuring cup, pour batter onto heated surface. Sprinkle dairy-free chocolate chips directly onto each pancake.
- Cook pancakes until bubbles form on surface and edges look dry, approximately 2-3 minutes.
- Carefully flip pancakes and cook opposite side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warming plate and cover with a clean kitchen towel to maintain temperature.
- Repeat cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional maple syrup, dairy-free whipped cream, or chopped nuts if desired.
Tips
- Sift Your Dry Ingredients: Sifting the whole wheat flour and other dry ingredients ensures a light and fluffy pancake texture. It helps to eliminate lumps and evenly distribute the baking powder and spices.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few small lumps are perfectly fine and will result in a softer pancake.
- Rest the Batter: Allowing the batter to rest for 3-5 minutes gives the flour time to absorb the liquid and activates the baking powder, resulting in fluffier pancakes.
- Control the Heat: Make sure your skillet is at medium heat. If it’s too hot, your pancakes may burn on the outside while remaining raw on the inside. Adjust the heat as necessary.
- Use a Measuring Cup: A 1/4 cup measuring cup is perfect for pouring the batter. This ensures that all your pancakes are uniform in size and cook evenly.
- Add Chocolate Chips Wisely: Sprinkle the dairy-free chocolate chips on top of the batter after pouring it onto the skillet. This helps them stay in place and melt beautifully into the pancakes.
- Serve Immediately: These pancakes are best enjoyed warm! Keep them on a warming plate covered with a kitchen towel to maintain their temperature while you finish cooking the rest.
- Get Creative with Toppings: Try serving your pancakes with a drizzle of maple syrup, a dollop of dairy-free whipped cream, or a sprinkle of chopped nuts for added flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
