• Prep Time:
  • Cooking Time:
  • Serves: 8-10 Serving

Peanut Butter Chocolate Chip Pumpkin Pancakes

  • Recipe Submitted by on

Category: Holiday, Desserts, Pancakes & Waffles, Chocolate

 Ingredients List

  • 1 cup white unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon. baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water) or 1 egg
  • 1 cup vanilla almond milk
  • ½ a can of organic pumpkin (about 7.5 ounces)
  • 1 tablespoon coconut oil, melted
  • ¼ cup peanut butter (Peanut Butter & Co. Mighty Maple is what I used)
  • ½ cup dairy-free mini chocolate chips
  • maple syrup for topping


1. In a small bowl combine 1 tablespoon flaxseed meal + 3 tablespoons warm water and set aside until gel-like (flax egg)
2. In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon together.
3. Stir in maple syrup, vanilla, flax egg, almond milk, organic pumpkin, melted coconut oil, peanut butter, and chocolate chips.
4. Stir until mixed well.
5. Heat a non-stick griddle over medium-high heat.
6. Place spoonfuls of batter onto griddle and cook evenly on both sides.
7. Serve warm pancakes with maple syrup.

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