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Gluten Free Pumpkin Pancakes with Chocolate Chips

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 A delicious recipe for fluffy Gluten-Free Pumpkin Pancakes studded with sweet, melty chocolate chips. Perfect for a lazy weekend brunch or breakfast all week long.


Deliciously fluffy Gluten Free Pumpkin Pancakes made fluffy and light with oat flour, pumpkin puree and lots of chocolate chips. These EASY one-bowl pancakes are perfect for a lazy weekend brunch or breakfast all week long.

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.

Can you think of a more perfect start to the weekend?

This weekend is a long one and I can think of no better way to spend the next three days than eating pancakes and sipping on coffee all morning long. But not just any pancake, my friends, Gluten-Free PUMPKIN(!) Pancakes with lots and lots of chocolate chips.

And not only are they completely gluten-free and dairy-free, these guys are EASY to make too. Just one bowl and one whisk to turn these few ingredients (only 10 to be exact) into a thick and luscious batter that yields super fluffy and soft pancakes!

Pancakes. Lately, to be honest, they have not been my favourite. Gluten-free pancakes to be exact. I have been trying for months and months and months to develop a recipe for soft and fluffy gluten-free pancakes.

However, they would always turn out cardboardy, raw, pasty, gooey and all those awful things. It has been a struggle. A pasty, gooey struggle. For months. To the point where I thought fluffy GF would never be a thing in my kitchen.

Buuuut not anymore!

Deliciously fluffy Gluten Free Pumpkin Pancakes made fluffy and light with oat flour, pumpkin puree and lots of chocolate chips. These EASY one-bowl pancakes are perfect for a lazy weekend brunch or breakfast all week long.

MORE ABOUT THESE GLUTEN-FREE PUMPKIN PANCAKES…

These pancakes are pillowy soft and perfectly spiced and studded with oooey, gooey chocolate chips.

I just recently discovered how amazing that pumpkin-chocolate combo is in these donuts and I am never going back. There is just something so deliciously wonderful about pumpkin and chocolate… Especially in pancake form.

So good.

These pancakes are oat flour base. Oat flour is definitely my favourite gluten-free flour. And not only does it make these pancake soft and delicious but nutritious too.

And pumpkiny spice. These pancakes have 1/2 a cup of 100% pumpkin puree (I used canned but fresh would be delicious too, I bet.) And that pumpkin spice! And lots of it. Sweetened up with a little maple syrup.

Best of all, these pancakes are also one-bowl pancakes! Because it doesn’t get any easier than that. Annnd the fewer dishes to do means more time for pancakes!

These pancakes are gluten-free, dairy-free and vegetarian. These pancakes use 1 egg and creamy almond milk. This recipe makes 10-12 delicious pancakes perfect for any lazy weekend. Any leftover pancakes reheat so nicely in the toaster. Which means super delicious breakfasts all week long!

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Gluten Free Pumpkin Pancakes with Chocolate Chips


★★★★★

5 from 1 reviews

  • Total Time: 35 minutes
  • Yield: 10-12 medium pancakes 1x
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Description

Deliciously fluffy Gluten Free Pumpkin Pancakes made fluffy and light with oat flour, pumpkin puree and lots of chocolate chips. These EASY one-bowl pancakes are perfect for a lazy weekend brunch or breakfast all week long.


Ingredients

Scale
  • 1 cup almond milk (or your favourite milk)
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 cups GF oat flour
  • 2 teaspoons pumpkin pie spice*
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 cup chocolate chips (or use up to 1/2 cup for super chocolatey pancakes)
  • Oil for the pan

Instructions

  1. In a large mixing bowl, whisk the milk, pumpkin, and egg together until combined. Add the maple syrup and vanilla to the batter and mix again.
  2. Add the flour, pumpkin pie spice, baking powder and baking soda to the bowl and whisk until smooth and no clumps remain. Stir in the chocolate chips.
  3. Heat a nonstick skillet or frying pan over medium low heat. Spray (I love my Misto for this but any natural oil sprayer will do) or add just a couple drops of oil to the pan.
  4. Add about a 1/4 cup of batter at a time to the pan per pancake. Cook for 3-4 minutes or until the pancakes start to put a golden brown colour around the edges. Flip and cook for 3-4 minutes more. Transfer cooked pancakes to a cooling rack in a low oven (about 200F) to keep warm or serve immediately. Repeat until the batter is gone.
  5. Store any leftover pancakes in the fridge and reheat in a toaster set on medium low.

Notes

If you don’t have a pre-made pumpkin spice blend at home use 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg and a punch of clove instead.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

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October 7, 2016

« Curried Butternut Squash and Apple Soup
Apple Cinnamon Granola »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Sonali- The Foodie Physician says

    November 3, 2016 at 6:34 pm

    Wow, these look so good! I love the combination of pumpkin and chocolate and these pancakes look so light and fluffy!

    Reply
  2. Taylor Kiser says

    November 3, 2016 at 3:19 pm

    What a delicious way to start my day! Love me some pumpkin and would totally go for some of these pumpkin pancakes with chocolate chips!

    Reply
    • Rebecca says

      November 4, 2016 at 3:32 pm

      The chocolate chips are a must!! Enjoy, Taylor!!

      Reply
  3. Elizabeth Shaw says

    November 2, 2016 at 10:18 am

    I love this recipe! Always a great idea using 100% pumpkin as a way to add fiber and healthy nutrition!

    ★★★★★

    Reply
    • Rebecca says

      November 4, 2016 at 3:31 pm

      Definitely! And the fact that pumpkin is delicious is an extra bonus 😉

      Reply

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Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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