Pumpkin Chia Pancakes
“Dizzy! Lazy!!!” That’s me calling our dogs. Dizzy and Lazy are not their names, but an unfortunate hybrid of their actual names, Daisy and Lizzie. Unfortunately, with my perpetual mom brain, I find I call them the former more often than the latter. Good thing they don’t know English. I don’t think.
There are bad hybrids, like my poor dogs’ names (hey, at least they’re not Buck and Fitch, so it could be worse). And then there are good hybrids, like these Pumpkin Chia Pancakes.
Now that I’m avoiding dairy, I made these dairy-free. They do have an egg in them, but can easily be made into vegan pancakes by using a flax egg instead (more about that in the recipe!)
These pancakes are rich and fluffy, and they smell and taste like fall. They’re hearty and satisfying. I love them topped with a touch of pure maple syrup or even the tiniest drizzle of honey. As far as the chia seeds go? Barely detectable – I daresay nobody will know, unless you want them to. I use white chia seeds so that they’re really hidden in there.
With whole wheat flour, vitamin-rich pumpkin, and chia seed superfood power, this is a healthy pumpkin pancake recipe that our whole family loves. Even Dizzy and Laz – err, the dogs. (Though if they really want a dose of pumpkin, they’re better off getting one or two of these.)
Pumpkin Chia Pancakes
With whole wheat flour, chia seeds, and – of course – pumpkin, these healthier pumpkin pancakes are still fluffy, hearty, and just plain tasty for fall.
- 1 cup almond milk + 1 tablespoon white vinegar
- 1 cup white whole wheat flour (can substitute all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 3 tablespoons chia seeds
- 1 egg (can substitute 1 flax egg for vegan pancakes)
- 1/2 cup pumpkin puree
- 3 tablespoons coconut oil, melted and cooled slightly
- 1 tablespoon pure maple syrup (can substitute coconut sugar or granulated sugar)
- 2 teaspoons pure vanilla extract
- Add the almond milk and vinegar to a medium bowl and stir. Let sit for 5 minutes. If substituting the egg with a flax egg, mix that now – mix 1 tablespoon flaxmeal with 3 tablespoons water in a separate small bowl. Let sit for 5 minutes to thicken and gel.
- To a large bowl, add flour, baking powder, baking soda, pumpkin pie spice, salt, and chia seeds. Mix together with a whisk.
- To the bowl with the almond milk and vinegar, add the egg and beat with a whisk. Add the pumpkin, coconut oil, pure maple syrup, and vanilla. Whisk together.
- Add wet ingredients to dry ingredients and stir together just until blended.
- Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 – 2 more minutes.
- Because of the chia seeds, the batter may thicken as it sits. If that’s the case, you can stir in a little more almond milk – a couple of tablespoons at a time.
- Serve with desired toppings – butter/vegan butter, pure maple syrup, honey, nuts … anything you want!
Substitute the egg with a flax egg. Before starting the recipe, mix 1 tablespoon flaxmeal with 3 tablespoons water in a small bowl. Let sit for 5 minutes to thicken and gel. Add to recipe in place of the egg.