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Recipe: Pumpkin Chocolate Chip Pancakes

Love fall flavors? Then you have to try this Pumpkin Chocolate Chip Pancakes recipe. A simple and delicious breakfast or brunch.

12 pancakes

2 cups white whole wheat flour
1 1/2 cups 2% milk (or any milk you prefer)
1 cup unsweetened pumpkin purée
1/2 cup pure maple syrup
2 large eggs, whisked
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cup mini chocolate chips
butter for cooking & serving

Whisk together dry ingredients in a bowl, excluding chocolate chips. In another bowl combine wet ingredients. Combine all ingredients, mix together well folding in chocolate chips last.
Heat a skillet with a pat of butter over medium high heat. Add a orange sized spoonfuls of pancake batter to the pan (2-3 at a time) Cook until you see bubbles forming on the tops (about 2 minutes) flip with a wide spatula & cook until golden brown on both sides. Continue this process until all the batter is used up, adding butter to the skillet as needed.

~ Marla Meridith

Recipe: Sweet Potato Pancakes

We love these Sweet Potato Pancakes for breakfast or brunch. Filled with great for you ingredients.

8 servings

1 1/2 cups white whole wheat flour
3 1/2 tsp baking powder
1 tsp Kosher salt
1 tsp ground cinnamon
1 cup mashed sweet potato
2 large eggs, beaten
1 1/2 cups low fat or whole milk
1/4 cup unsalted butter, melted, plus more for skillet or griddle
1 tsp pure vanilla extract

Poke several holes in a sweet potato with a knife, microwave on high for 4-5 minutes.
Let the sweet potato cool a bit, then peel off the skin. Mash the potato with the back of a fork or a potato masher.
Sift together the flour, baking powder, salt and cinnamon into a bowl.
In another bowl combine the mashed potatoes, eggs, milk, melted butter and vanilla.
Mix together the wet and dry ingredients.
Pulse the batter in a foor processor or blender until just combined.
Heat a pat of butter over medium-high heat on a griddle or large skillet. When it’s sizzling add 1/4 cup batter to the skillet. Cook pancakes for a minute or so until you see the batter bubbling on the top and crispy golden brown on the edges. Carefully flip and cook until done. Continue until done with the batter, adding more butter to the skillet as needed.
Serve immediately with butter and maple syrup.

~ Marla Meridith