Pumpkin Chocolate Chip Pancakes

Breakfast is the most important meal of the day, especially for school-age kids. To beef it up, we take plain ol’ pancakes made with flour and eggs, and we add a boatload of nutrient-rich ingredients: whole wheat flour, ground flaxseed, eggs, and vitamin A-rich pumpkin. SPECIAL OFFER: SchoolFamily.com readers can purchase No Whine With Dinner at 30 percent off the list price, and get free shipping, by ordering the book here and using this promo code: FS2011.

Pumpkin Chocolate Chip Pancakes
3.9/5 rating (52 votes)

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons ground flaxseed or wheat germ
  • 2 tablespoons granulated sugar
  • 2 tablespoons mini semi-sweet chocolate chips
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs, beaten
  • 1 1/3 cups 1 percent lowfat milk
  • 1/2 cup canned 100 percent pure pumpkin
  • 1 teaspoon vanilla extract
  • Directions

    1. In a large bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt.
    2. In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
    3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
    4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

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