{"id":1231,"date":"2020-08-31T15:43:44","date_gmt":"2020-08-31T15:43:44","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=1231"},"modified":"2022-09-23T14:53:38","modified_gmt":"2022-09-23T14:53:38","slug":"pumpkin-chocolate-chip-pancakes","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/pumpkin-chocolate-chip-pancakes\/","title":{"rendered":"Pumpkin Chocolate Chip Pancakes (gluten-free, dairy-free option)"},"content":{"rendered":"

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<\/strong>, these healthy and hearty pancakes are the perfect Fall breakfast. Fluffy and thick with melty chocolate chips.. you won’t want to miss these!<\/strong><\/em><\/p>\n

\"Two<\/p>\n

What is it about pancakes that make them such a great breakfast?<\/h2>\n

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? \ud83d\ude42<\/p>\n

Growing up, we had pancakes almost every Sunday morning before Church.<\/p>\n

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.<\/p>\n

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<\/strong> to them.<\/p>\n

These healthy Pumpkin Chocolate Chip Pancakes are oat-flour based so they’re thick and hearty.<\/strong> They’re also filled with pumpkin puree, pumpkin spice seasoning, and they’re sweetened naturally with maple syrup<\/strong>,<\/p>\n

This recipe is fast and easy to make<\/strong> too so you can have a simple and healthy breakfast whipped up quickly on a chilly Fall morning.<\/p>\n

And, hey, pumpkin is a vegetable<\/strong>! When was the last time you had vegetables in your pancakes and it tasted THIS good? \ud83d\ude09<\/p>\n

\"A<\/p>\n

Here’s some more pancake info.<\/h3>\n

First, you can either use homemade oat flour<\/strong> (simply blend up oats in a food processor or high powered blender) or store bought<\/a><\/strong>.<\/p>\n

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!).<\/p>\n

If you need it to be gluten-free be sure to use certified gluten-free oats or oat flour.<\/p>\n

For the pumpkin spice seasoning, you can either buy a blend or make your own.<\/strong> 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.<\/p>\n

To make these Pumpkin Chocolate Chip Pancakes dairy-free<\/strong> 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.<\/p>\n

Last, but most importantly, there’s sort of a trick to oat-flour based pancakes.<\/strong> Be sure to give the batter a few minutes to rest<\/strong> 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.<\/p>\n

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! \ud83d\ude42<\/p>\n

\"A<\/p>\n

I’d highly recommend a slice of butter on top, with maple syrup drizzled over these pancakes. <\/span>It’s heaven.<\/p>\n

These Pumpkin Chocolate Chip Pancakes are an easy, healthier, delicious Fall breakfast. Thick, fluffy, and filled with fall flavors and chocolate.<\/strong> Simply put: YUM \ud83d\ude42<\/p>\n

Need more easy Fall-flavored breakfast ideas?<\/strong> Check out my Pecan Pie Muffins<\/a>, Pumpkin Bread<\/a>, Pumpkin Chocolate Chip Breakfast Cookies<\/a> and Apple Cinnamon Oat Muffins<\/a>.<\/p>\n

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Pumpkin Chocolate Chip Pancakes (gluten-free, whole grain, dairy-free option)<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\tServings<\/span>: 8<\/span> pancakes<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalories<\/span>: 147<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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Dry Ingredients<\/div>\n\t\t\t\t\t\t