Now that I work from home, I have the little luxury of making legit breakfast any day of the week. In my office days, breakfast was generally oats in a jar eaten hurriedly over my keyboard while I answered the emails that had accumulated overnight.
Needless to say, pancakes were an extravagance reserved strictly for weekends. Breakfast is my favorite meal of the day, so the lack of variety gave me the sads. Now, and especially now that the weather is cooler and a hot breakfast is even more cozy, it makes me so happy to whip up a batch of muffins, bread, or pancakes. After so many years of Kevin traveling for work, coffee and breakfast dates at home in pj’s are just as special as going out.
For his birthday this past week, I decided it was time to mix it up and bring back a fall favorite – pumpkin pancakes. With chocolate chips, because birthday. (Or just because Thursday.) This is a quick, simple, vegan pancake recipe (which I quickly deveganize with poached eggs on the side) that you can easily whip up this morning. So easy, in fact, that you can manage them with just a couple of extra minutes on a weekday. Or double the batch and freeze them for a super quick weekday pancake fix.
- 1/2 cup buckwheat flour
- 1/2 cup oat flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup pumpkin butter
- 1 cup almond milk
- 1/4 cup dark chocolate chips
- In medium bowl, mix flours, baking powder, cinnamon and nutmeg.
- Add pumpkin butter, then gradually add almond milk and mix until batter forms. Stir in chocolate chips.
- Heat a prepared griddle, then pour batter onto griddle to form small pancakes. Cook until tiny bubbles begin to form, then flip carefully and cook on other side.
- Remove from heat and serve with desired toppings.
Kevin is a classic maple syrup kind of guy, while I love to drizzle them with almond butter, more pumpkin butter, or even grilled bananas. A deliciously decadent way to start your Sunday!