M.I.A and Vegan Pumpkin Chocolate Chip Pancakes

It is growing increasingly more challenging this year to stay on top of everything that is going on in addition to blogging. I love to blog because I adore cooking and baking and sharing health and nutrition related information. As a future R.D. I think it is my duty to make healthy eating more attainable and the information more comprehensive. With that being said, I can admit that I am still working to improve upon the frequency with which I post.
Over the years I have become better about sharing my recipes and thoughts on a more consistent basis. I think consistency is important, especially when it comes to blogging, which is why I feel a little bit guilty for the lack of consistency with my posts this year. Yes it is only a temporary period, but I don’t want to forget the reason I do this because you guys are so great! So please be patient with me, I promise it will get better (as I glance over to the growing pile of recipes I have yet to post : O ).

Internship Updates:
– I completed five weeks as a WIC nutritionist, including a management week that went well despite the challenges that came with the government shutdown (phew). I unfortunately have some hours to make up for that rotation, so technically it is not “completed”.

– I am currently going into my fourth week of my clinical rotation, which is baffling because I am almost halfway through it and it feels like I just started. This rotation is a lot more challenging; however, I am learning a lot and through this process, am evolving even more than I realized I would.

November is a crazy month because I will be attending a professional meeting, working 8+ hours each day at the hospital, organizing a cultural food tasting/presentation for the other interns, implementing my marketing plan/project, attending classes and seminars and completing some nutrition side projects. I am probably missing a few components, but overall, this month is going to be a doozy. I feel like I need at least 6 more hours in each day and maybe an extra pair of hands…anyone know where I can get those?

– Almost 3 months down and only 6 months to go!

Now to the important topic: PUMPKIN PANCAKES

I revamped my chocolate almond pancakes recipe to create this gem and I am happy to report that it was a yummy, chocolate-covered face, success!

– 1/2 cup plus 4 tbsp whole wheat pastry flour
– 1/3 cup oats
– 1 tbsp brown sugar
– 1/2 tbsp baking powder
– 1 tbsp ground flaxseed
– 1/4 tsp nutmeg
– 1/2 tsp pumpkin pie spice
– 1 cup soy milk (or the milk of your choice)
– 1 tbsp olive oil (you can use coconut or vegetable also)
– 1 tsp vanilla extract
– 1/2 cup pumpkin puree
– 1/4 cup non-dairy dark chocolate chips

1. Combine all of the dry ingredients into one bowl.
2. Add the soy milk, olive oil and vanilla extract to the dry mixture and stir until everything is evenly incorporated. Let the batter sit for 3-5 minutes.
3. Now, turn on your burner (if you’re using a pan) to medium high. Allow the pan to heat up for a minute or two and feel free to “butter” the pan with a plant-based oil or Earth Balance (I used Earth Balance).
4. Pour about 1/4 cup of batter for each pancake (depending on how large or small you want them to be you can add more or less) into the pan.

5.  How do you know when to flip the pancake? Wait for  air bubbles to start forming on the top of the pancake. You will also notice the edges of the pancake begin to firm up and become somewhat golden brown. When it looks ready, flip it, stack it and eat it ; )

*Add some vegan whipped topping, toasted pecans and maple syrup for the total happy belly experience!*

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