These are the best healthy chocolate chip pancakes! They are made with whole wheat flour, almond milk, real pumpkin, warm spices, and a secret ingredient to keep them extra light and fluffy! These are also made healthier using wholesome ingredients from Jewel-Osco’s O Organics® and Open Nature product lines®.
The Best Healthy Chocolate Chip Pumpkin Pancakes
Fall is officially upon us, so it’s time to whip out the pumpkin spice flavor. Admittedly, I’m a pumpkin fanatic and am here for all the Fall inspired and pumpkin treats. I love just about anything with pumpkin. I’m talking pumpkin spice lattes, pumpkin bread, pumpkin bars….even pumpkin soup.
I especially love pumpkin pancakes! There is just something so magical about waking up on a cool crisp Fall Saturday morning and digging into a stack of light and fluffy pumpkin pancakes drizzled with warm maple syrup. Yes please!
Today, I’m bringing you the best healthy pumpkin chocolate chip pancakes. They are made healthier with a few simple swaps: I used whole wheat flour, packed with protein and fiber, in place of starchy white flour. I also used organic unsweetened almond milk instead of fatty whole milk. Finally, I used pumpkin as a fat replacement that not only adds that quintessential fall flavor, but also adds vitamins and antioxidants. These simple swaps create a healthier version of this breakfast favorite without sacrificing flavor!
Even with these swaps, these pancakes are still light and fluffy and packed with flavor. They are also drizzled with warm, organic pure maple syrup and topped with crunchy maple nut granola. It’s the perfect Fall breakfast!
Ingredients in these Healthy Chocolate Chip Pumpkin Pancakes
These healthy pumpkin chocolate chip pancakes are made with ingredients from Jewel-Osco’s Open Nature® and O Organics®. Jewel-Osco is my main stop for my grocery needs and I love that they offer these great organic and healthier lines at an affordable cost!
The main ingredients for these pancakes are:
- Whole Wheat Pastry Flour (or whole wheat white flour)
- Cornstarch and baking powder
- O Organics® unsweetened almond milk
- O Organics® dark chocolate chunks
- O Organics® light brown sugar
- O Organics® large brown eggs
- O Organics® pure maple syrup
- Open Nature® Maple Nut Granola
- pure vanilla
More about Jewel Osco’s Open Nature and O’Organics Line
Jewel-Osco’s Open Nature line offers minimally processed, on-trend products that fit into plant-based, gluten-free, high protein diets and their O Organics®line has a wide assortment of organic products for every occasion throughout the store—from fresh fruits and vegetables, to wholesome dairy and meats, cereals, snacks and more. Both of these lines are high-quality at a great value so everyone can enjoy wholesome goodness.
You can find the main ingredients for this dish at your own local Jewel-Osco. You can also find them at Albertsons Companies family stores, including Albertsons, ACME Markets, Jewel-Oscom Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets, and Carrs/Safeway.
These stores also offer Grocery Delivery and Drive Up and Go for convenient and safe ways to shop!
I’ve also made other delicious recipes using their products to make my crunchy and sweet peanut butter banana chip granola! And my irresistible healthy brownie cup ice cream sundaes. Visit jewelosco.com to find a store near you and discover meal prep tips and recipe ideas.
How to make these pancakes
First, combine the dry ingredients, whole wheat pastry flour, cornstarch, baking powder, salt and spices. Whole wheat pastry flour is my favorite healthy alternative flour because it closely mimics white flour while also providing the additional health benefits of protein and fiber. If you cannot find it, you can also use whole wheat white flour.
The secret ingredient here is cornstarch. It makes the pancakes extra tender. I also use a whole tablespoon of baking powder which also helps give them a nice rise and fluffy texture.
Finally, I used pumpkin pie spice to complement the real pumpkin in the pancakes. This spice blend works perfectly in these pancakes (plus already includes the main fall spices so you can buy 1 spice instead of multiples!).
Next, whisk together the eggs and brown sugar and mix until the sugar is dissolved. Fold in the pumpkin, almond milk, and vanilla until no lumps are present.
Combine the wet and dry ingredients and mix until just incorporated. Finally, fold in the dark chocolate chunks.
An important step is to allow the batter to rest for at least a half an hour. This allows the gluten to rest and yields an extra tender and delicious pancake.
Once the batter has rested, heat a natural oil or butter in a large skillet over medium heat. Add about a 1/4 cup of batter for each pancake, adding as many pancakes that will comfortably fit in the skillet. Once the pancakes start to bubble, about 2-3 minutes, flip and cook for another 2-3 minutes or until each side is golden brown.
Once all the pancakes are cooked, drizzles with O Organics® pure maple syrup and Open Nature® Maple Nut Granola. The maple syrup compliments the fall flavors perfectly and the granola adds crunch and extra flavor.
It’s a magical stack of Fall goodness!
These healthy pumpkin chocolate chip pancakes are perfect for Fall and made healthy and extra delicious using Jewel-Osco’s organic products.
If you make these healthy pumpkin pancakes, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
The Best Healthy Pumpkin Chocolate Chip Pancakes
- 1 cup + 2 tablespoons whole wheat pastry flour whole wheat white flour works too
- 1 tablespoon baking powder
- 1/4 cup cornstarch
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large O Organics® eggs room temp.
- 1/4 cup O Organics® light or dark brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup O Organics® unsweetened almond milk room temp.
- 1 teaspoon vanilla
- 1/2 cup O Organics® dark chocolate chunks
- 1/2 cup warm pure maple syrup for topping
- 1/2 cup Open Nature® Maple Nut Granola for topping
Combine the dry ingredients, whole wheat pastry flour, cornstarch, baking powder, salt and spices.
Whisk together the egg and brown sugar and mix until the sugar is dissolved. Fold in the pumpkin, almond milk, and vanilla until no lumps are present.
Combine the wet and dry ingredients and mix until just incorporated. Finally, fold in the dark chocolate chunks. Allow the batter to rest for at least a half an hour.
Once the batter has rested, heat oil in a large skillet over medium heat. Add about a 1/4 cup of batter for each pancake, adding as many pancakes that will comfortably fit in the skillet. Once the pancakes start to bubble, about 2-3 minutes, flip and cook for another 2-3 minutes or until each side is golden brown.
Divide pancakes among plates. Top with warm maple syrup and maple nut granola.