I’m sorry, I know we are only half way through August but I have to admit it, I am looking forward to Autumn. It’s my favorite time of the year, my favorite season. I look forward to the apple picking, the caw of the crows, the warm cinnamon spice smell of food warming up the kitchen. I love the crispness of the air and the colorful leaves that blanket the ground.
Baking those pumpkin and sweet potato doughnuts got me thinking about it. What else can I make with pumpkin? I have a few ideas up my sleeve, like pumpkin bread and pumpkin whoopie pies…can’t wait for those…and as I’m thinking, Ethan says for the 900th time today, “I’m hungry”. I’m not exaggerating (well maybe). He really is like a bottomless pit some days.
Then I remembered a recipe from Deceptively Delicious for pancakes with sweet potato puree. I tweaked it a bit and came up with these amazing chocolate chip pumpkin pancakes. I used 1/3 cup of pumpkin, which only adds about 8 calories, but adds plenty of vitamins and minerals. Pumpkin is a rich source of potassium and beta carotene.
- 1 cup milk
- 1/3 cup pumpkin
- 1/2 tsp cinnamon
Mix these together in a large bowl.
- 1 cup flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
Mix these in another bowl. Then add to the pumpkin mixture.
You may need to add more milk if mixture is too thick.
Makes about 7 pancakes using a 1/2 cup to pour the batter into the pan.
Drop a few chocolate chips on top if desired.
They are very good. Ethan ate four of them in one sitting!