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.
- 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
- 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.
- 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.
- 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.
- 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.
- Store any leftover pancakes in the fridge and reheat in a toaster set on medium low.
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.