I’m just going to go ahead and copy and paste the intro to this post into almost every post I have this month, “And continuing on the pumpkin kick. today we have…”
Here’s the problem with cooking/baking with pumpkin…well, not that it’s a problem because it just results in even more yummy food…but once you open a can, and you don’t use it all up at once, you are just forced to create another pumkinlicious recipe that uses up the rest. But then sometimes you need just a little more pumpkin than is left in the can, so you open another can. And thus the cycle continues.
Pumpkin pumpkin everywhere!
Yeah, pretty much pumpkin is taking over my kitchen, from morning til dark. No really, I wake up and make these Chocolate Chip Pumpkin Pancakes for breakfast, test out a Pumpkin White Chocolate Chip Snickerdoodle recipe after lunch (recipe coming soon), and make a side of Savory Pumpkin Spiced Risotto for dinner.
I think I have a problem.
Although most people wouldn’t consider enjoying home cooked goodness, pumpkin or not, a problem. ‘Tis the season, and I’m embracing it. What I love about each and every one of these pumpkin recipes that I will be sharing, is that not a single one of them has a distinct or overwhelming pumpkin flavor. These recipes have just enough pumpkin flavor to reflect the holidays, but not enough to steer pumpkin haters away.
And that is what I love about these Chocolate Chip Pumpkin Pancakes. The pumpkin is more so a tool in this recipe rather than a flavor hog. The pumpkin acts as a binder in the batter so you only need one egg and NO xanthan gum in this recipe. I’m all about not having to add the xanthan gum if I don’t have to. It’s pretty expensive and not a “natural” ingredient.
The pumpkin also brings moisture to the recipe so your left with a soft tender pancake rather than a dry hockey puck. That’s a plus, right?
And to complement the mild pumpkin flavor, I added maple extract and chocolate chips. Who doesn’t savor a little bit of chocolate in the morning when they get the chance? I’m all about avoiding high sugar content for breakfast, but every once in a while you just gotta add a handful of chocolate chips to your pancakes and pretend to be a kid again.
But please, kid or not, remember your manners at the breakfast table. These pancakes are so good, you may just forget.
What pumpkin recipes will you be making this year?
- 1 egg beaten
- ⅔ cup canned pumpkin
- 1 cup milk (I used 1%, can use skim)
- 3 tablespoons brown sugar
- 1½ teaspoons maple extract
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- 3 teaspoons baking powder
- ½ cup brown rice flour
- ½ cup potato starch
- ½ cup gluten free oat flour
- ½ cup mini semi-sweet chocolate chips
- Heat skillet over medium low heat (4 out of 10 power) while preparing batter.
- In a medium sized mixing bowl, beat one egg. Add pumpkin and milk and mix until smooth. Add brown sugar and maple extract and mix until combined. Add cinnamon, salt, and baking powder and mix until incorporated. Add brown rice flour, potato starch, and gluten free oat flour and mix until combined. Stir in chocolate chips.
- Spray skillet with cooking spray or grease with butter. Drop ¼ cup scoops of batter onto skillet, spreading out batter with back of spoon into desired circle shape.* Cook for about 3-4 minutes until bubbles form in middle and outside edges are set. Flip pancakes and cook for additional 2-3 minutes or until centers of pancakes are set.
- Repeat with remaining batter, greasing skillet in between each batch.
- Serve warm with maple syrup.