Pumpkin Pancakes with Sweet Caramel Chips
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. Or lunch. Or dessert. Because pancakes at anytime is completely acceptable.
Original recipe: Cafedelites
Serves: 14 pancakes
- 1 cup pumpkin purée, canned or homemade
- 1 tablespoon honey
- 1 egg
- 2 tablespoons light butter, melted or oil of choice
- 2 cups unsweetened almond milk
- 1 cup wholemeal self raising flour (plain flour or whole wheat flour(s) are fine to use)
- 1 cup white self raising flour (plain flour or whole wheat flour(s) are fine to use)
- 4 tablespoons natural sweetener of choice/raw sugar or turbinado sugar
- ½ 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)
- 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 ¼ 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.
- To serve, drown in some maple syrup, or butter, or peanut butter, or Nutella