Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 tablespoon Chinese Five Spice
- 1/2 teaspoon salt
- 1 cup skim milk or low-fat milk
- 1/2 cup organic pumpkin purée (canned)
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup semi-sweet chocolate chips
Toppings:
- Organic maple syrup
- Powdered sugar
- Fresh blueberries
Instructions
- In a small bowl, whisk together the flour, baking powder, sugar, Chinese Five Spice, and salt. Set aside.
- In a large mixing bowl mix together the milk, pumpkin purée, egg, and butter, using a hand mixer on slow speed, until smooth. Slowly mix in the dry ingredients until no longer lumpy. Fold in the chocolate chips.
- Cook the pancakes on a skillet sprayed with cooking spray over medium heat until pancakes are golden and start to bubble on each side. Top pancakes with maple syrup, powdered sugar and fresh blueberries. Makes about 12 four-inch pancakes.
Notes
I get my puréed pumpkin at Trader Joes, but this can be found at most grocery stores.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast / Brunch
- Method: Stove-top
- Cuisine: Asian-fusion
Nutrition
- Serving Size: 2 Four Inch Pancakes
- Calories: 229
- Sugar: 12.3 g
- Sodium: 232.8 mg
- Fat: 7.7 g
- Carbohydrates: 35.5 g
- Protein: 6.1 g
- Cholesterol: 42 mg
