Chocolate Chip Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Thick and fluffy gluten free pumpkin pancakes with mini chocolate chips and a hint of maple flavoring.
Author:
Recipe type: Breakfast
Serves: 10-12
Ingredients
  • 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
Directions
  1. Heat skillet over medium low heat (4 out of 10 power) while preparing batter.
  2. 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.
  3. 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.
  4. Repeat with remaining batter, greasing skillet in between each batch.
  5. Serve warm with maple syrup.
Notes
Batter is a little thick, so you will need to spread it with a spoon to form a circle. The more you spread, the thinner the pancake will be. Spread according to preference.
Recipe by Breezy Bakes at https://www.breezybakes.com/chocolate-chip-pumpkin-pancakes/