September 9, 2015

Healthy + Gluten Free Pumpkin Chocolate Chip Pancakes


Oh my.

Words are lost.

But seriously, guys, these are some of the BEST FREAKIN PANCAKES I've ever made! And I know, I know, I'm a weirdo pumpkin freak. But still. They are AMAZING. I can't even believe they are healthy. They taste like a glorious pumpkin muffin that has 500 calories. And yet... they're good for you. Whaaaaaat?! Just look at that melty chocolate and those layers of pumpkin yum.

Meteorologists said September 1st was the first day of Fall. Ok, no need to tell me twice. Here ya go! You're welcome. ;-)

Healthy + Gluten Free Pumpkin Chocolate Chip Pancakes
Makes 6-8 medium pancakes/2-3 servings (1/2 the recipe is 300 calories not including syrup or other toppings)

Wet ingredients
1/2 cup canned pumpkin (not pumpkin pie filling, not an entire can)
1/3 cup pumpkin or vanilla flavored Greek yogurt
1/3 cup unsweetened vanilla almond milk, or sub whatever milk
1 large egg
1 teaspoon Mexican vanilla extract (Mexican vanilla highly encouraged, but you can use regular)

Dry ingredients
1/2 cup old-fashioned oats
1/2 cup oat flour (blended oats, be sure to measure 1/2 cup after it's blended)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/3 cup semi-sweet chocolate chips

1. In a small bowl, mix together the wet ingredients until very well combined.
2. I recommend using a pumpkin or vanilla flavored Greek yogurt (pumpkin if you can find it!), but plain yogurt will work too.
3. In another bowl (very important to separate wet and dry ingredients for this recipe), toss together all of the dry ingredients and stir until well combined.
4. To make oat flour, place regular old fashioned oats or quick oats in a blender or food processor and pulse until they resemble flour. Make sure they aren't chunky and really resemble a flour. Measure after blending and not before.
5. Combine wet and dry and stir until just combined. Over-mixing the batter yields denser pancakes.
6. Grease a griddle or large nonstick skillet with nonstick spray (I use a coconut oil based spray) and heat the griddle to medium heat.
7. Place about 3-4 tablespoons (the smaller, the better these work out) on the griddle or skillet. Allow to cook about 2-4 minutes per side or until golden brown and the center is "poofy" (completely cooked through)
8. Place on a plate, cover with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
9. To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven UNCOVERED for up to 20 minutes - after that they start to dry out.

Adapted from Chelsea's Messy Apron.


  1. the pictures are beautiful! though i don't really like chocolate that much. make these without chocolate and i'd chow down till I couldn't move. you should serve breakfast to the general public so i can eat this!

    1. Thanks! You can easily leave out the chocolate or sub in nuts instead. :)


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