Pumpkin Chocolate Chip Pancakes

Banana-Pecan Pancakes with Chocolate-Coconut Drizzle from Kicking Cancer in the Kitchen. Photo: Steve Legato

Kendall: Today was a chocolate chip pancake day. I was craving them and it’s been a while. I’m home with my one-year-old today, so I decided that between chasing that cute little devil around the house and doing some work, I could find time to whip ’em up.

I didn’t have any eggs (I usually throw an egg in the mixture), and I wanted the pancakes to come out nicely without them – turns out this isn’t difficult to do. And of course, I almost always try to make food as healthy as possible (but I also don’t stress too much about it), so I used spelt and whole wheat flour, so these aren’t quite as fluffy as white flour pancakes, but those don’t do anything for your beautiful body!

Then, I also decided to throw in some pumpkin: After all it is October and I had a can of it in the pantry. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins E, C and K and lots of minerals, including iron, potassium and magnesium.

You’ll also notice there’s no sugar added to this recipe. It’s not needed. The pumpkin and chocolate chips are sweet and really, I don’t think pancakes need any sweetener added to them if you’re topping them with a little maple syrup. (And please, don’t buy that “pancake syrup” crap! Get the real stuff!)

So I came up with a very simple recipe that’s pretty darn good on the healthy-food scale, as far as chocolate chip pancakes go! They came out fairly fluffy, and they were delish! Give them a try this weekend! Oh, and if you like these, you’ll LOVE our Banana-Pecan Pancakes with Chocolate-Coconut Drizzle (omg!) in Kicking Cancer in the Kitchen!

Pumpkin Chocolate-Chip Pancakes

Yield: 12-14 pancakes

1/2 cup whole wheat flour

1/2 cup spelt flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup dark chocolate chips (mine were also dairy-free)

1 teaspoon vanilla extract

1/2 cup pureed, cooked pumpkin

1 cup non-dairy milk (I used soy)

1 tablespoon coconut oil

Combine dry ingredients in a large bowl and mix slightly. Add all other ingredients and mix until combined, but don’t over mix.

Heat a large skillet over medium heat. Add coconut oil. Once oil has melted, pour 1/4 to 1/2 cup of liquid for each pancake into the pan, using a ladle or measuring cup. Cook until bubbles form on the surface, then flip and cook until they turn a golden brown (3-5 minutes each side).

Serve topped with maple syrup, nut butter, jam, berries or without any topping!


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  1. Do you have a breakdown of the nutrition? I am on a no carb diet but will move to low-carbs soon and this sounds like something I may be able to eat, but would need to see the breakdown :( It sounds absolutely AMAZING!

    • Hi Stacey – Sorry, we don’t! The recipe includes mostly complex carbs and whole foods, so a much better choice than any simple carbs and refined ingredients.