Skinny Pumpkin Chocolate Chip Pancakes Single Serving 1/4 teaspoon pumpkin pie spice 15 semisweet chocolate chips 1/3 cup pastry flour 1/8 teaspoon salt 1 teaspoon baking powder 1 tablespoon Truvia 1/3 cup pumpkin puree 1/4 cup fat-free cottage cheese 1 teaspoon vanilla extract 1/4 cup unsweetened almond milk

Skinny Pumpkin Chocolate Chip Pancakes

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. Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl StandardI 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 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 Waffle Stick Pan

Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl StandardSkinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl StandardP.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.Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl StandardI can always count on pumpkin. I can always count on pancakes. Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl Standard Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl Standard Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl StandardThere’s nothing better than cozy sweaters and fluffy pancakes. Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl Standard Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl Standard Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl Standard Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl StandardStuffed with chocolate.Skinny Pumpkin Cheesecake Chocolate Chip Pancakes by Skinny Girl Standard

Skinny Pumpkin Cheesecake Chocolate Chip Pancakes

Yield: 3 Pancakes

Serving Size: One Serving

Calories per serving: 237

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350F.
  2. 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).`
  3. 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.
  4. Bake in the oven for approximately 14 - 17 minutes, keeping an eye until the edges begin to brown.
  5. Take out pancakes when desired and enjoy immediately.
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Consider trying with my skinny cream cheese frosting.

11 Comments on Skinny Pumpkin Chocolate Chip Pancakes

  1. Kristen
    January 17, 2015 at 7:47 pm (5 years ago)

    Jordan, these were fabulous. Thank you.

    Reply
    • Jordan
      April 5, 2016 at 1:16 am (4 years ago)

      So happy to hear it <3

      Reply
  2. Kristen
    January 17, 2015 at 7:48 pm (5 years ago)

    By the way, do you use any topping on these?

    Reply
    • jordan urtso
      January 17, 2015 at 9:41 pm (5 years ago)

      Kristen, so happy you liked them 🙂 I am such a sucker for awesome syrup, so I often use my favorite: Joseph’s ALL NATURAL Sugar-Free Syrup, maple flavor. Oh my goodness, it is so delicious! And 1/4 cup is only 35 calories. Isn’t that awesome news? But I also love my cream cheese spread 🙂 Melted a pinch, it pours all over your pancakes perfectly. Then allow it to cool to room temperature before serving.

      Reply
      • Kristen
        January 18, 2015 at 11:01 pm (5 years ago)

        I just tried these again with your cream cheese spread. YUM. Good call. I also ordered Joseph’s sugar-free syrup from Amazon. It’s been a pretty productive and delicious day.

        Reply
        • jordan urtso
          January 18, 2015 at 11:02 pm (5 years ago)

          Yay! So happy to hear that 🙂 I can’t wait to see what you think of the syrup. I am so addicted!

          Reply
          • Kristen
            January 24, 2015 at 8:11 pm (5 years ago)

            Wow, that Joseph’s syrup is really awesome. I want to drink it straight. I just used it on your Apple Pie & Brown Sugar pancakes. Awesomeness.

  3. Kelly
    March 1, 2015 at 6:56 pm (5 years ago)

    I’m in love with this site! One question though, what type of difference does pastry flour make in your recipes as opposed to all purpose flour?

    Reply
    • jordan urtso
      March 1, 2015 at 7:00 pm (5 years ago)

      Kelly,

      Thank you so much for the sweet words <3 Pastry flour is a low-calorie flour, which is one of the main reasons I opt to use it in many of my recipes. All-purpose flour tends to be denser, so it often requires a higher amount of liquid ingredients. There's nothing wrong with using all-purpose flour, but whole wheat all-purpose is more difficult to manage in baking. That's really the only difference.

      Hope this helps!
      Xox

      Reply
  4. Kristen
    March 22, 2015 at 8:33 pm (5 years ago)

    I should mention that I used whole wheat pastry flour here and accordingly increased the amount of cottage cheese. The additional cottage cheese dilutes the
    spices; therefore, I recommend doubling the volume of the spices for some fabulous flavor.

    Reply
    • Jordan
      April 5, 2016 at 1:16 am (4 years ago)

      Thanks love! <3

      Reply

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