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A plate of pancakes with butter and syrup

Pumpkin Chocolate Chip Pancakes (gluten-free, whole grain, dairy-free option)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 147 kcal

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

  3. Pour your wet ingredients into your dry ingredients and mix well. Add your chocolate chips and fold them into your batter.

  4. 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.

  5. 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.

  6. 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. 

  7. Add your toppings and devour!

Recipe Notes

Stored in an airtight container in the fridge these pancakes taste best within the first 3-4 days.