Gluten Free Pumpkin Pancakes with Chocolate Chips

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!

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!

Gluten Free Pumpkin Pancakes with Chocolate Chips

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★★★★★

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.

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Ingredients

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• 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

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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