Pumpkin and chocolate pancakes, are ideal for a tasty breakfast. Easy to prepare, you don’t even need a scale, just a tablespoon. There is also a lactose-free version, with plant-based milk, and I didn’t add any sugar due to the presence of pumpkin. I served them plain with maple syrup, but if you want, you can also spread some hazelnut cocoa cream between pancakes. Since oranges are starting to become 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: Autumn, Winter
Ingredients
- 2 tablespoons pumpkin (in puree)
- 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 flour, baking powder, cinnamon, and salt.
In a glass, add the pumpkin puree with milk and egg.
Mix well with a whisk and pour into the bowl of dry ingredients.
Blend the mixture to remove any lumps.
Add dark chocolate chips or chopped dark chocolate.Preheat a non-stick griddle and grease it with a small pat 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 hazelnut cocoa cream.
Tips
They can be stored already cooked in the refrigerator for 3-4 days. The batter can be stored for up to 2 days.
They can be made with plant-based ingredients for those intolerant to dairy.
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