pumpkin chia pancakes with maple butter
When the mood strikes, sometimes you just need a yummy seasoned fall treat. These pumpkin chia pancakes fit the bill, with the added bonus of lots of healthy fiber and sweetened only with honey. We love the comforting warm spice flavor, and the pumpkin makes them extra soft and chewy, which is very satisfying.
If desired, you can make our special maple butter to top. We like to use that in place of syrup!
1 vanilla chia pudding packet (or 2 Tbsp chia seeds)
1 tsp cinnamon
1 egg
1 1/2 c flour (or gluten-free 1:1 flour replacement)
3/4 tsp sea salt
2 tsp baking powder
1 1/2 c milk (or non-dairy alternative)
1 tsp vinegar (white or apple cider)
2-3 Tbsp honey
3/4 c pumpkin puree
Optional: 1/4-1/2 tsp ground ginger
Salted butter
Maple sugar (or pure maple syrup)
- Combine 1 1/2 c milk with 1 tsp vinegar, stir and allow to sit for 10 minutes.
- Mix 1 1/2 c flour, 1/2 tsp sea salt, and 2 tsp baking powder in a medium bowl.
- Crack 1 egg in a large bowl and mix with a fork. Add 2-3 Tbsp honey and milk/vinegar mixture, then mix until honey is dissolved.
- To egg mixture, add 3/4 c pumpkin puree, 1 chia pudding packet, 1 tsp cinnamon (and ginger, if using). Mix again.
- Add dry ingredients to wet ingredients. Mix until just combined. Add more milk if necessary to thin.
- Heat a skillet over medium heat. Add butter or another cooking fat.
- Cook pancakes for 3-4 minutes per side, or until cooked through. We like to use about 1/4 cup per pancake, but choose your own adventure on the size!
