Chocolate Chunk Pumpkin Spice Pancakes

So…I made a fall bucket list this year and we have so far completed all but one of the items.  We have been doing fun family activities every weekend {well except for two weekends we were sick} and it has just been a blast.  We have been having the best fall EVER – there was a period of about 18 months of Luke’s life where he struggled pretty bad with anxiety and social situations and events were so stressful for us they weren’t even worth it.  But we’ve come out on the other side and now doing stuff with our boy is so, so fun.  And having a baby girl to share it all with now, too?  Amazing. :)

I don’t have the energy right now to post our fall photos for you yet, but I did want to stop and share one of my new favorite breakfast recipes with you.  Chocolate + pumpkin = HELLO in my world. 

I’ve adapted this recipe from a recipe I found online.  My version is the way I personally make it {a little bit cleaner}.  If you’re more of an I’d-rather-die-than-eat-whole-wheat-flour kind of person, you’ll probably be more interested in the original recipe found here from Tastes Better from Scratch. 

But my version has chocolate. 

I’m just sayin’.  ;)

 

 

 

 

Chocolate Chunk Pumpkin Spice Pancakes

Wet Ingredients:

1 1/2 C milk
1 C pumpkin puree
2 flax eggs {2 T flax and 6 T warm water}
2 T oil
2 T white vinegar

Dry Ingredients:

2 C white whole wheat flour
3 T brown sugar {unpacked is fine}
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt

Extra:

Chocolate chunks {I chopped pieces off of a dark chocolate bar I had in the house – but honestly semi-sweet chocolate chips works fine, too.}

 

Combine wet ingredients and allow to sit {the vinegar is basically making the milk into buttermilk so you want it to sit and “sour” for a few minutes.}

Combine dry ingredients and stir into the pumpkin mixture just enough to combine – lumps are good in pancake recipes! You can either add your chocolate chunks now so that the entire batter has the chips in it OR drop the chunks of chocolate onto the pancakes after you pour the batter on the griddle.  This is what I typically do, since Chris doesn’t like chocolate in pancakes {I KNOW} and that way we can do half-and-half.  

Heat an oiled griddle/skillet over medium high heat.  Pour about 1/4 C of the batter for each pancake {these babies are thick so you won’t want to make them huge or they’ll never cook in the middle}.  Brown on both sides and serve with butter or syrup or whatever makes you happy. :)

Makes approximately 12 pancakes {but they’re thick!}

Enjoy!  I just know you will love them!

 

 

Okay and here’s one photo for you – this is Livi last weekend at the pumpkin patch.  My girl was soooooooooooooo happy to be there.  :)