The pumpkin and chocolate pancakes are perfect for a tasty breakfast. Easy to prepare, no scale needed, just a tablespoon. In brackets, my lactose-free version with plant-based milk, and I didn’t add sugar to these pancakes due to the pumpkin. I served them simply with maple syrup, but you can also spread some chocolate hazelnut cream between the pancakes. Since oranges are starting to be available, I recommend enjoying them with a good orange, carrot, and lemon juice.

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

2 tablespoons pumpkin (pureed)
1 egg
4 tablespoons all-purpose flour
1/2 cup milk (or plant-based)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 pinch salt
dark chocolate

Tools

1 Bowl
1 Glass
1 Whisk
1 Griddle

Steps

In a bowl, add the flour, baking powder, cinnamon, and salt.
In a glass, add the pumpkin puree with the milk and egg.
Mix well with a whisk and pour into the bowl of dry ingredients.
Blend the mixture to remove any lumps.
Add the dark chocolate in chips or chopped.
Preheat a non-stick griddle and grease it with a small knob of butter.
Cook the pancakes on the griddle over low heat, about 2 minutes per side.
They are ready to flip when bubbles form on the surface.
Serve with maple syrup or chocolate hazelnut cream.