These Pumpkin Chocolate Chip Pancakes are made gluten-free, whole grain and flourless with oat flour. Filled with pumpkin, pumpkin spice seasoning, and chocolate chips, these healthy and hearty pancakes are the perfect Fall breakfast. Fluffy and thick with melty chocolate chips.. you won’t want to miss these!
What is it about pancakes that make them such a great breakfast?
Maybe it’s how easy they are to make? And maybe it’s the warm delicious stack waiting for you, with a slab of butter melted on top, and how they almost melt in your mouth? Or maybe, it’s the comforting feeling of home? All of the above? 🙂
Growing up, we had pancakes almost every Sunday morning before Church.
And even though my Mom always tried to make them super healthy (much to our disappointment as kids) I still loved having pancakes every week.
Now as an adult and a Mom myself, my opinion of pancakes has changed. Yes, healthy pancakes are good and they definitely have their place on the table. I opt for gluten-free oat flour based pancakes ALL the time now. They are incredibly filling and have a great texture to them.
These healthy Pumpkin Chocolate Chip Pancakes are oat-flour based so they’re thick and hearty. They’re also filled with pumpkin puree, pumpkin spice seasoning, and they’re sweetened naturally with maple syrup,
This recipe is fast and easy to make too so you can have a simple and healthy breakfast whipped up quickly on a chilly Fall morning.
And, hey, pumpkin is a vegetable! When was the last time you had vegetables in your pancakes and it tasted THIS good? 😉
Here’s some more pancake info.
First, you can either use homemade oat flour (simply blend up oats in a food processor or high powered blender) or store bought.
I’ve started to recommend store bought oat flour more often because it’s blended up finer than any oat flour I can blend myself. However, these pancakes stick together pretty well, so even if your oat flour is a touch more grain-y it should still work well in these pancakes (better in pancakes than muffins!).
If you need it to be gluten-free be sure to use certified gluten-free oats or oat flour.
For the pumpkin spice seasoning, you can either buy a blend or make your own. I prefer to make my own (with 2 tsp cinnamon, 1/4 tsp of nutmeg, cloves, allspice and ginger each). I think homemade tastes best, especially if you use nicer spice brands.
To make these Pumpkin Chocolate Chip Pancakes dairy-free be sure to use a dairy-free milk and dairy-free chocolate chips, as well as either coconut oil or a dairy-free butter substitute.
Last, but most importantly, there’s sort of a trick to oat-flour based pancakes. Be sure to give the batter a few minutes to rest while your pan or griddle is heating up so the oats have time to thicken up a bit from all the wet ingredients. Or, your batter will be too thin and your pancakes won’t turn out quite as thick. A good 5-10 minutes will do the trick.
Then cook your pancake batter on each side for a few minutes on medium/medium-low heat, till the pancakes have browned on each side, and devour! 🙂
I’d highly recommend a slice of butter on top, with maple syrup drizzled over these pancakes. It’s heaven.
These Pumpkin Chocolate Chip Pancakes are an easy, healthier, delicious Fall breakfast. Thick, fluffy, and filled with fall flavors and chocolate. Simply put: YUM 🙂
Need more easy Fall-flavored breakfast ideas? Check out my Pecan Pie Muffins, Pumpkin Bread, Pumpkin Chocolate Chip Breakfast Cookies and Apple Cinnamon Oat Muffins.
- 1 cup oat flour (certified gluten-free)
- 2 tsp pumpkin spice seasoning
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup pumpkin puree
- 1/2 cup almond milk (or milk of choice)
- 1 tbsp maple syrup or honey (or brown sugar)
- 2 tbsp butter or coconut oil, melted
- 1/2 tsp vanilla
- 1 egg
- 1/3 cup chocolate chips (dairy-free, if necessary)
In a large mixing bowl, combine all your dry ingredients (oat flour, pumpkin spice seasoning, salt, baking powder and baking soda) and stir them together.
In another mixing bowl, combine your wet ingredients (pumpkin puree, almond milk, maple syrup, butter, vanilla, and an egg). Whisk together till all is well combined.
Pour your wet ingredients into your dry ingredients and mix well. Add your chocolate chips and fold them into your batter.
While your batter is resting (*necessary for the oat flour to soak up some of the wet ingredients, so your batter will be thick enough*) preheat your pan or griddle to a medium/medium-low heat.
Spray your pan with non-stick spray. Place a small scoop of pancake batter onto your pan and use your spoon to spread the batter out thin, into a round, pancake shape.
Let the pancake cook for a few minutes till it starts to bubble up on top, or till you flip up the edge of your pancake with a spatula and can see the pancake starting to brown. Flip and cook for a few more minutes on the other side. Repeat until all the pancakes have been cooked.
Add your toppings and devour!
Stored in an airtight container in the fridge these pancakes taste best within the first 3-4 days.
Just made these for the family! They’re delicious and you don’t even need syrup ! They’re tasty as is ! My littles loved them ! Thank you for sharing! I can tell I’ll be making these often come fall and winter 🙂
Jody Cairns says
This is the best recipe ever. I especially really like the consistency of this pancake. I have tried others and they were very mushy.
I also absolutely LOVE pumpkin !!!
Chelsea Green says
Awesome!! Thanks Jody 🙂