sometimes in life, we all face challenges. one of those challenges is wanting pancakes in the morning but knowing that it is too much work to spend your morning cooking individual pancakes in a frying pan. well, here is the solution to your problems: bake your pancakes in a muffin pan. better yet, bake them in a mini muffin pan. they will be so much fun to eat, you’ll be glad you were too lazy to make them using traditional methods.
anyway, these little pancake bites are healthy enough for breakfast, sweet enough for dessert, and yummy and cute enough to pop in your mouth any time in between. they are 100% whole wheat, have no added fat except for what’s in the chocolate chips, and are sweetened with just a little bit of maple syrup. they are full of pumpkin goodness and are really, really tasty. and did i mention how cute they are?
the cutest, yummiest pumpkin chocolate chip pancakes you'll ever see.
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- a dash of allspice
- ¼ teaspoon salt
- 1 cup almond milk
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons maple syrup
- ½ cup chocolate chips
- preheat the oven to 350°f and grease a mini muffin pan.
- in a small bowl, combine the flour, baking powder, baking soda, spices, and salt.
- in a separate bowl, stir together the almond milk, pumpkin, egg, and maple syrup. add the dry ingredients and stir until just combined. gently fold in the chocolate chips.
- divide the batter among the muffin cups so that they are ¾ full. bake for 15-18 minutes, until they puff up and a toothpick comes out clean. let the muffins cool for a few minutes in the pan before taking them out. serve them warm, or transfer them to a wire rack to cool completely.