Caramel Chip Pumpkin Pancakes
Fluffy and cake-like pumpkin pancakes filled with honey and melted caramel chips that will blow your mind while fulfilling your every desire for an incredible breakfast.
Servings: 14 pancakes
Ingredients
- 1 cup pumpkin purée canned or homemade
- 1 tablespoon honey
- 1 large egg
- 2 tablespoons light butter melted or oil of choice
- 2 cups unsweetened almond milk
- 1 cup wholemeal self raising flour optional substitute for plain flour/whole wheat flour
- 1 cup white self raising flour optional substitute for plain flour/whole wheat flour
- 4 tablespoons natural sweetener or sugar of choice
- 1/2 tablespoon baking powder use 1 full tablespoon if using plain or all purpose flours
- 4 tablespoons caramel baking chips/bits or milk/dark/white/semi sweet chocolate chips
Instructions
- Whisk together the pumpkin, honey, egg, butter/oil and milk until smooth. Add the flour/s, sugar and baking powder and mix until just combined and free from lumps. Fold through caramel chips.
- Cook on a greased nonstick pan/skillet over low - medium heat, pouring 1/4 cup batter per pancake until golden and bubbles have formed on the top, and flip. Cook for a further 3 - 4 minutes, remove and repeat with remaining batter. Keep pancakes warm next to the hot stove if your kitchen allows the space, until you're ready to serve them.
Notes
- If there's leftover cooked pancakes, you can leave them in the fridge for up to 2 days and reheat in the microwave or sandwich press!
- Nutrition is calculated for 1 pancake.
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 99mg | Potassium: 73mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2.777IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg