Pumpkin Dark Chocolate Chunk Pancakes

 

Servings: 14

Ingredients:

 

  • 1/3 cup pumpkin puree
  • 1/3 cup organic honey and agave nectar-dark (fill up 1/3 cup halfway with each…eyeballing it is fine)
  • 1/4 cup melted coconut oil
  • 1 1/4 teaspoons vanilla extract
  • 3 eggs
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1.5 oz dark chocolate, chopped
  • Coconut oil, for cooking

 

 

Instructions:

 

  1. In a bowl, combine wet ingredients: pumpkin, honey, agave nectar, coconut oil, and vanilla. Mix well.
  2. In another bowl, whisk together the remaining ingredients (except chocolate).
  3. Combine wet and dry ingredients until fully incorporated.
  4. Fold in chocolate pieces. Batter will be thick.
  5. Preheat skillet with a small spoon full of coconut oil until melted. Spoon batter onto skillet, flattening with a spatula. Make pancakes about 3” in diameter (any larger and they will fall apart when flipped).
  6. Cook pancakes for 3-4 minutes, then flip over with spatula. Press down on pancakes with spatula until flat. Cook an additional 2-3 minutes until firm and fully cooked.
  7. Remove pancakes from skillet, and enjoy! (Suggested toppings: sliced bananas with melted honey, cinnamon, or organic maple syrup!)
This is not the best photo ever…sorry! I'll update photo soon

This is not the best photo ever…sorry! I’ll update photo soon

 

 

To download a printable PDF version of this recipe:  pumpkinchocolatechunkpancake.pdf

 

Recipe by Pink and Paleo – http://pinkandpaleo.com/pumpkin-dark-chocolate-chunk-pancakes

 

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