Trick your taste buds into thinking you’re eating dessert with these melt-in-your-mouth chocolate chip pancakes. This 500-calorie breakfast recipe is made with better-for-you ingredients like raw nuts, cinnamon and pumpkin. On your favorite autumn-appropriate plate, stack the pancakes high and top with pure maple syrup or nut butter. Share them with your family on a chilly fall morning or devour them in hiding—we’ll never tell!
Flourless Pumpkin Walnut Pancake Fritters
Nutrition information: 500 calories, 27g net carbs and 16.6g protein
(Macros based on recipe using Lily’s Stevia Sweetened Chocolate Chips)
1 jumbo egg
1 cup Vitacost walnuts, chopped
1/4 cup Vitacost almonds or Bob’s Red Mill almond flour
1/4 cup pumpkin flesh
3 Tbsp. Vitacost shredded coconut
1 Tbsp. Vitacost honey
1 tsp. baking powder
36 Lily’s stevia-sweetened chocolate chips
Spectrum coconut oil spray
- In food processor, grind almonds into flour.
- In bowl, combine flour and remaining ingredients except for walnuts and chocolate chips.
- Heat skillet and spray with oil. Spoon on batter in four equal portions, once cooked, flip and cook other side.
- Plate and sprinkle on walnut pieces and chocolate chips before serving.
NOTE: Pancakes will be thin as they are more of a fritter than a fluffy cake.