Gluten-Free Dairy-Free Pumpkin Chocolate Chip Pancakes (Edit recipe)

Think fluffy chocolate chip pancakes with a subtle spiced pumpkin twist. These Gluten-Free Dairy-Free Pumpkin Chocolate Chip Pancakes are chocolate-forward with a hint of cinnamon, nutmeg, clove, and pumpkin to give that nostalgic fall flavor. These are just as good without chocolate chips so prepare these as you please. Hope you enjoy!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	749
Fat:	15 g
Carbohydrates:	138 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	1221 mg
Fiber:	8 g
Sugars:	17 g
Calculated per serving.

by alattaeats

Serves: 4

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Oat Flour
1.5 cup Organic Oat Milk
1 cup Pumpkin Purée
2 whole Eggs
.25 cup Vegan Buttery Spread, melted
.25 cup Brown Sugar, dark
2 Tbsp Baking Powder
1 Tbsp Pure Vanilla Extract
1 tsp Ground Cinnamon
1 tsp ground Nutmeg
.25 tsp ground Cloves
.25 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn on griddle to 375 degrees Farenheit. If using a pan, heat at medium-low heat. This way, we can cook the pancakes immediately after perparing the batter.
In the large bowl, combine flour, sugar, baking powder, spices, and salt. Stir with a fork or whisk until ingredients are combined. Set aside.
In the medium bowl, combine plant milk, pumpkin purée, melted earth balance, eggs, and vanilla extract. Stir thoroughly with the same fork or whisk.
Pour wet ingredients into the dry ingredients and stir just until a batter forms. It's ready when the dry ingredients are fully mixed in. Small lumps are okay, try to scrap the sides and bottom of the bowl so there isn't flour lingering anywhere.
Lastly, fold in dark chocolate chips and get ready to make some pancakes!
Grease griddle or pan, with small nob of Earth Balance (any vegan butter or coconut oil). Scoop out ½ cup of batter onto the cooking surface and allow the pancake to cook for 30-60 seconds until bubbles form on the side and the middle looks raw or until the bottom of the pancake is golden brown which you can see by tiltling the pancake upward with the spatula. Flip and allow to cook for another 30-60 seconds until the bottom of the pancake is golden brown and the middle of the pancakes rises and forms a pointy shape at the top of the pancake. Repeat with remaining batter (make sure to grease the pan/griddle after every 1-2 pancakes).
Serve with lots of maple syrup and enjoy!

Notes

This recipe has not been tested with any flour other than the one listed above. 2 1/2 Cups of Bob Red Mill's 1:1 Gluten-free Baking Flour can be used instead of the oats for a fluffier texture. However, they'll be regular pancakes rather than multigrain. If you don't have oat flour on hand, simply add approximately 1 cup rolled oats to a blender and blend to create oat flour!