Pumpkin pancakes, have you ever tried that? Well, now is your chance, they are amazing. Pancakes are meant to be light, soft and fluffy, and this chocolate chip pumpkin pancakes recipe gives you exactly that, and more.
These gluten-free pumpkin pancakes with chocolate chips are easy to make and freeze well. Make a batch, freeze it, and take out what you need for breakfast.
Kids and adults will love this combination of pumpkin and chocolate. Perfect for a lazy weekend brunch or breakfast all week long.
I can’t think of a more perfect start to the weekend.
- 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 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.