These Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes are easy to make and freeze well. Make a batch, freeze it, and take out what you need for breakfast. Kids and adults will love this combination of pumpkin and chocolate.
I made these Pumpkin Spice Oat Chocolate Chip Pancakes for our youngest son recently and rather than make a small batch, I decided to make one whole batch. As he stared at the huge stage of pancakes that I made, he asked why I had made so many pancakes. I think I just miss cooking for a big family.
After he ate his small stack of pancakes and I gave a stack to my husband, I froze the rest. We’ve been pulling these out for school day breakfasts – it’s not all bad, right?
Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Ingredients
- 2 cups gluten-free oat flour
- 2 tablespoons organic brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cup soy milk
- 1 cup pumpkin puree
- 1 egg lightly beaten
- 2 tablespoons virgin coconut oil melted
- 2 tablespoons unfiltered apple vinegar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- coconut oil to grease pan
Instructions
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In a bowl, combine the oat flour, brown sugar, baking powder, baking soda, allspice, <g class="gr_ gr_84 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="84" data-gr-id="84">cinnamon</g> and salt. In another bowl, combine the soy milk, pumpkin puree, egg, coconut oil, <g class="gr_ gr_85 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="85" data-gr-id="85">vinegar</g> and vanilla. Add the dry ingredients to the wet ingredients and whisk until combined. Add chocolate chips and stir in.
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Heat cast iron skillet and lightly grease with coconut oil. Use 1/4 measuring cup to scoop pancake batter into <g class="gr_ gr_68 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="68" data-gr-id="68">pan</g>. Cook until bubbles form on <g class="gr_ gr_69 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="69" data-gr-id="69">surface</g>; flip and cook until browned and cooked through.
Recipe Notes
Adapted from allrecipes.com
Gluten Free Fruit and Nut Snack Bars {Nature Valley $500 Gift Card Sweepstakes}
18
Having leftovers for during the week is definitely NOT a bad thing! Especially not when they are so crazy fluffy pumpkiny as these are.
WOW- everything I love bundled up into one recipe
Adjusting to a partially empty nest would be hard for me too! Cooking/baking equals love with me. And I love theses pancakes!
Jeanette,
if it makes you feel any better, we’ve always just been a family of 4 and I’ve never gotten used to cooking the right amount of food. . I’m really cooking for 3 since my kids are young and not huge eaters but I’m always cooking for 4-6, which means lots of leftovers and now my husband knows not to ask, why did you make so much? 🙂 I love the idea of freezing pancakes!! Duh. . brilliant idea!!! love these pancakes!
OOh I would so so love to have a stack of these in my freezer – they sure would be a welcome treat on busy mornings – so if you feel the need to cook for a big family – please go ahead – and send me some of the leftovers? 🙂
there is a special place in my heart for pumpkin-chocolate chip, and these look like they’d absolutely fill that spot. delicious… thanks for sharing.
You can never go wrong with pumpkin and chocolate 😉
Yum! These look amazing and O love the idea of freezing them 🙂
I need a huge stack of these gorgeous pumpkin for my breakfast! They look too good to miss in life, Jeanette.
Pumpkin pancakes are perfect for October and these one look amazing!
What a beautiful stack of pancakes! I love making more and freezing leftovers to have on hand – I have a feeling a batch of these would not last long at our house though – they look mouthwatering!
I think so too, cooking for bigger families is easier then for smaller. It’s more fun too when you have big eaters. =) I think these pancakes would turn anybody out there into big eaters Jeanette. =)
I have to make double batches of pancakes and am lucky if there are some left to freeze! I can’t wait to try these I know they will be a huge hit! Can I ask why you use soy milk? I’ve heard so many reports of it being not good for you as it’s very high on the GMO list and can cause health problems.
Thank you for sharing this recipe to make these Pancakes. This is what I’m looking for to prepare my whole family, I like healthy cakes like this. Thanks for sharing.