It’s that time of year..

The time of year when you start to wonder when it’s appropriate to start breaking out the garland and sparkly ornaments (now, duh.).  The time of year where everything seems to speed up and suddenly it’s almost Thanksgiving (when did fall happen?!) and it’s starting to snow and I start to wonder if it’s acceptable to give everyone cookies for Christmas. I mean, who would turn them down, right?  No one has ever been all “Oh Christmas shopping is sooo relaxing!”. So, let’s talk about these pancakes to avoid all of that business.

Let’s make these pancakes while we make a game plan to attack this holiday season, shall we?

I’m going to be real with you, I used pancake mix for these spiced pancakes.  BUT, that’s peachy keen, because you can always make your simple pancake mix to you liking and flour preference and add in the important flavors later.  The base I used included whole wheat flour, oat flour, and spelt flour. Keep in mind that the mix also included any baking soda or powder that is needed.

Start with the mix, add the instructed ingredients, and add the fun parts, chocolate, spices, and pumpkin!  Remember, when any fruit or moisture laden component is added, the batter takes on a different texture.  The key is to not add too much milk to the batter, let’s keep things thick and hearty.

Pumpkin, spices, pecans, and chocolate chips are added to the batter last.  Spices give the cakes an extra kick, but don’t get too crazy with the allspice, it will overpower all that lovely melty chocolate/pecan action going on! The combination of chocolate and pecans gives the sweet and salty component, while the pureed pumpkin gives lends them a  hearty, moist characteristic.

Important note for cooking these pancakes, cooking them over a lower heat ensures that the middle is cooked thoroughly  but don’t forget about them and go snapping pictures of your already cooked pancakes in the ever-fading daylight (not speaking from experience!).  Charred pancakes aren’t a good look!

Pecan Chocolate Chip Pumpkin Pancakes

1 cup pancake mix (your choice)

1 flax egg

1 tablespoon oil or melted Earth Balance

1 cup almond milk (or other non-dairy milk)

1 tablespoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon allspice

1/2 cup finely chopped pecans

1/2 cup non-dairy chocolate chips (I used Sunspire)

  • Heat skillet over medium heat, grease lightly with non stick spray.
  • Combine pancake mix, flax egg, oil, and almond milk. Combine thoroughly, until dry ingredients are combined.
  • Add spices, pecans and chocolate chips, stir until combined all the way through batter.
  •  Ladle 1/4 cup batter into greased pan, making sure not to crowd pancakes.
  • Cook over medium heat for 5 min each side, making sure to not flip too early!
  • Cover with syrup and extra chocolate chips, eat and enjoy,