Pumpkin Chocolate Chip Pancakes

Start a cozy fall brunch tradition with these tender, fluffy pancakes.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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2 cup / 500 ml	all-purpose flour
3 tsp / 15 ml	baking powder
1 tsp / 4 ml	pumpkin pie spice
1/2 tsp / 2 ml	salt
1 1/3 cup / 325 ml	pure puréed pumpkin (not pie filling)
1 1/4 cup / 175 ml	2% milk
3/4 cup / 175 g	Naturegg Simply Egg Whites, well shaken
1/4 cup / 50 ml	each maple syrup and canola oil (approx.)
1/4 cup / 50 ml	mini chocolate chips

Stir the flour with the baking powder, pie spice and salt in a large bowl. Add the pumpkin purée, milk, egg whites, maple syrup and canola oil; stir until combined. Add in chocolate chips and lightly mix.
Heat a large nonstick skillet over medium heat; brush with a little additional canola oil. In batches, spoon about 1/4 cup (50 mL) batter per pancake into the skillet.
Cook, for 2 minutes or until bottoms are set and small bubbles form. Flip and cook for 2 minutes or until set. (Hold finished pancakes in 200°F/100°C oven while using up the batter.) Serve with additional maple syrup (if desired).

For fluffy pancakes, don't over mix the batter.
Add extra fibre by sprinkling chopped toasted pecans onto the batter.
Leftover pancakes can be stored, in a ziptop bag between sheets of wax paper for up to 1 day in the refrigerator or 1 month in the freezer. Reheat in the toaster or a toaster oven.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.