Chocolate Chip Pumpkin Pancakes

I know you all got the two for $5 deal on canned pumpkin the other day at Whole Foods.  Or maybe you didn’t, since I got the last two cans…

I know that I wanted something that would make the kitchen smell amazing.  Something comforting, crispy but soft, full of fiber and protein, but too deelish to notice.  Something vegan, whole wheat, low sugar,  high taste. These are perfect.  

I know you all have pumpkin in the pantry waiting to be used in a humbelievable recipe. Right?


Chocolate Chip Pumpkin Pancakes

-serves two lucky people

  • 1 cup white whole wheat flour/whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch of sea salt
  • 1 packet of stevia (or use 2 tbsp of maple syrup instead of one)
  • handful of chocolate chips
  • 1 cup milk (I used unsweetened almond milk)
  • 1 tbsp pure maple syrup (or brown sugar)
  • 1 tsp vanilla
  • 1/3 cup pumpkin
  • 2 tsp melted coconut oil (or other oil)

  1. Heat a skillet sprayed with cooking spray on medium heat.
  2. Combine the dry ingredients in a bowl.
  3. Combine the wet ingredients in a separate bowl.
  4. Add the wet to the dry, and do NOT overmix.  Don’t hate on the lumps!
  5. Scoop batter onto skillet, about 1/4 cup for each pancake.  Flip once bubbly around the edges.
  6. Serve drizzled with pure maple syrup and Earth Balance if you’re feeling spicy.

Take a bite and prepare to say “Oh my god, I’m dying.”

I know they’re called pancakes, but would you mind if I called these damncakes?

I didn’t think so.

“Wait, that cheeze looks like cheese.”

There’s really nothing better than cooking with friends.  Ally and I had the whole day to ourselves with absolutely nothing on the agenda. That NEVER happens.  Naturally, we planned a veggie girl dinner party. 

Did I mention that Ally’s fridge and pantry look like mine now?  It made me SO proud 🙂

It was pretty hard to decide what to make.  We perused the blogs for a good while, but we stopped dead in our tracks when we saw Daily Garnish’s pumpkin cinnamon spiced vegan ice cream.  Six ingredients.  Really?

Then there was the issue of the ice cream maker.  I mean, who actually owns an ice cream maker?  Ally’s mom, of course! It was meant to be.  And don’t get all worked up over the ice cream maker.  They retail for about $45 and rumor has it, there’s one for $12 on eBay.  Trust me, you should invest in one of these babies.

Who would have thought that making ice cream would be so easy?  You literally throw six things in a blender (we added 1/4 tsp each of ground ginger and nutmeg), pour it into the ice cream maker, and let it do it’s thang for thirty minutes.

It tasted even better than it looks.  I wish I could have turned it into a candle.  That’s how good it smelled.

We also made vegan summer vegetable lasagna using whole wheat lasagna noodles. It was great, approved by both Ally and our never-had-a-vegan-meal friend Katie.  The tofu ricotta is deeeelish. 

“Wait, this cheeze tastes like cheese!”

“It would be really good on crackers.”

“…Do you have any vegan crackers?”

Italian delicacy, meet your dairy-free counterpart. You’ve got some stiff competition.

The kitchen smelled like Bucca di Beppo meets Jeni’s ice cream.  It was perfect.

Now go make homemade popcorn on the stove and pop in the Justin Beiber movie.  He is FABULOUS!  “Never say neverrrr.”

Then pandora John Mayer and forget about getting your car towed for $237. There’s pumpkin ice cream in the freezer!