The season is fall, and pumpkin everything is in order. So as a pancake fanatic, it was only a matter of time. Halloween just passed us, and I’m quite ready for Thanksgiving. But until then, I need something to hold my taste buds over, to keep them from exploding in the waiting game. Thus, I bring you Skinny Pumpkin Chocolate Chip Pancakes. I know, that’s a mouthful, but I definitely believe that big flavor requires big sentences and big ingredients. I feel that if you’re going to make pancakes, you must do it right, spring, summer, fall or winter.
Must-Haves for Pumpkin Chocolate Chip Pancakes:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
P.S. Have you ever been to Trader Joe’s during pumpkin season? I went there recently and stocked up on everything from pumpkin cookies to pumpkin scone bites to pumpkin ice cream to pumpkin bagels to pumpkin cream cheese to pumpkin cinnamon rolls.I can always count on pumpkin. I can always count on pancakes. There’s nothing better than cozy sweaters and fluffy pancakes. Stuffed with chocolate.
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, increase cottage cheese by two tablespoons)
- 1/8 teaspoon salt
- 1 teaspoon baking powder (2 calories)
- 1 tablespoon Truvia
- 1/3 cup pumpkin puree (27 calories)
- 1/4 cup fat-free cottage cheese (45 calories)
- 1 teaspoon vanilla extract (12 calories)
- 1/4 cup unsweetened almond milk (7.5 calories)
- 1/4 teaspoon pumpkin pie spice (2 calories - double if adding additional cottage cheese)
- 1/8 teaspoon ground cinnamon (1 calorie)
- 15 semisweet chocolate chips (30 calories)
- Preheat oven to 350F.
- In a medium-sized bowl, mix together dry ingredients, followed by wet ingredients (you can include chocolate chips or drop them in pancake batter individually).`
- Place a sheet of parchment paper on an oven-safe tray and pour three circles of pancake batter, well enough spaced so that the dollops of batter will not merge.
- Bake in the oven for approximately 14 - 17 minutes, keeping an eye until the edges begin to brown.
- Take out pancakes when desired and enjoy immediately.
Consider trying with my skinny cream cheese frosting.