Dark Chocolate Pumpkin Pancakes
The only thing better than breakfast for dinner is dessert for breakfast. If you’re thinking I’m a glutton, think again. These babies are just as nutrient dense as they are delicious. You can whip ‘em up in a flash & the ingredients are all things you probably have in your pantry. Especially if you never got around to making that pie for quarantine Thanksgiving this year.
The base is oat flour, which provides a substantial slow-burning energy source. This is especially helpful for those ladies that are in their follicular phase, where energy levels might need a bit of a boost. The coconut milk brings some healthy fats into the mix, as well as a dose of electrolytes. Canned pumpkin puree (pure) is surprisingly rich in vitamins & a great pantry item to have on hand all year. Pumpkin is a great source of vitamins A, C, E, beta-carotene, and B vitamins – making it fab to fight signs of aging. Sweetened up with only maple syrup, you can forgo the sugar spike of refined sugars. Plus pure maple syrup supplies the liver directly with glucose for maximum function. Not to mention that it’s packed with vital minerals like zinc & manganese.
They’re vegan, gluten free, and Medical Medium compliant if you leave out the chocolate chips. Cacao, in it’s pure raw form, is actually quite a superfood - packed with antioxidants once thought by the Mayans to bring immortality. But the caffeine content can be disruptive if you’re fighting a health condition, so use your best judgment.
Recipe adapted from Medical Medium.
1/2 c coconut milk
2/3 c pumpkin puree (make sure it’s pure, nothing else added!)
3 tbsp maple syrup (opt for pure unrefined)
1/2 tsp pumpkin spice + a dash of extra cinnamon
1 tsp baking powder (opt for aluminum free)
1/4 tsp fine sea salt
3/4 c oat flour (just grind up gluten free oats)
1/4 c gluten free flour blend
1 tsp vanilla extract (opt for alcohol free)
Dark chocolate chips as desired (I love the pure cacao chips from Trader Joe’s - brown bag)
to cook: coconut oil (opt for unrefined, cold-pressed)
optional toppings: Miyoko’s butter (available at TJ’s) or coconut butter, maple syrup
Mix all the wet ingredients in a small bowl. Add all the dry ingredients to a larger bowl & whisk. Add the wet to the dry & stir until just mixed. The batter will remain fairly thick, but you can add a bit more milk if you need to thin it a bit. Add in your chocolate chips.
Heat a skillet over medium heat & add a little coconut oil. You may need to spread the batter out a bit with the spatula. Cook about 2 minutes each side.