Gluten-Free Pumpkin Chocolate Chip Pancakes
My kids ask for pancakes all the time. They’re pretty good eaters, but I think they’d be thrilled if all I ever made was pancakes. And pizza. And tacos.
And “chicken bones”.
(That last one is code for a whole, roasted chicken. They’re drumstick kids.)
If I made pancakes like these, I think I’d be OK with that, too. They taste like pumpkin chocolate chip cookies. Honest.
Nutritionally speaking, we hover (loosely) toward the paleo/primal end of the spectrum (like I mentioned during the Staying Whole Series), so I like using almond flour as much as I can when I bake.
I really like Elana Amsterdam’s Silver Dollar Pancake recipe, so I adapted it and made a pumpkin chocolate chip version. I made these Gluten-Free Banana Almond Pancakes all the time until my oldest decided she didn’t like them anymore. That recipe uses simple almond meal instead of blanched almond flour.
I’ve made a version of this using almond meal, and it works fine as well (just slightly grittier).
October’s almost over and this is the first pumpkin recipe I’ve posted this season.
For shame!
Here’s the round-up I did last year of my favorite Perry’s Plate pumpkin recipes. I promise this won’t be the last one!
PrintGluten-Free Pumpkin Chocolate Chip Pancakes
Yield: 10-12 pancakes
Total Time: About 30 minutes
Ingredients:
3 eggs
1 Tablespoon water
2 teaspoons vanilla extract
2 Tablespoons pure maple syrup, plus more for serving
1 1/2 cups blanched almond flour (or almond meal)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon + 2 big pinches of sea salt
1/4 teaspoon baking soda
1/2 cup pumpkin puree (canned is fine)
mini chocolate chips
butter or coconut oil for coating the griddle
Directions:
In a medium bowl, whisk together the eggs, water, vanilla, and maple syrup. Add the almond flour, pumpkin pie spice, salt, and baking soda. Mix well. Stir in the pumpkin puree. (Don't be afraid of overmixing. There isn't any gluten to toughen the batter. Mix away!)
Heat a griddle over medium-low heat. Smear a small amount of butter or coconut oil to coat the surface. Scoop batter by heaping tablespoonfuls onto the hot griddle, gently spreading the batter around to form a circle. Sprinkle a few chocolate chips over the wet batter. Cook for 3-4 minutes, then flip, cooking the other side another 3-4 minutes until the pancake no longer feels squishy to the touch. Repeat with remaining batter and chocolate chips.
Serve with warm maple syrup, jam, or fresh fruit.
Nat's Notes:
1. For these pancakes to be successful, remember to cook them over medium-low to low heat. Spread the batter thin. And when it's time to flip them, there's not any indication on the surface like regular pancakes (no bubbles break the surface). You just have to slide a spatula underneath and peek. Flip them quickly too. If you're slow and wiggle them around too much, they'll fall apart. Be brave.
2. It also helps to cover them while they cook, if you're able. If you are unable, you may want to turn down the heat a smidgen so they don't burn before the center is cooked through. Alternately, you could preheat the oven to about 200 degrees and store the cooked pancakes in there while you finish the batch. That will ensure they're cooked through (if you have doubts) plus it will keep them warm until it's time to eat.
3. If you don't plan on putting something sweet on top of these you might want to add another tablespoon of maple syrup to the batter.
Inspired by the Silver Dollar Pancake Recipe on www.elanaspantry.com
Blog is the New Black — October 29, 2012 @ 4:58 am
These look wonderful!
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Joanne — October 29, 2012 @ 5:51 am
I’m always up for pancakes also and I love how this is a bit healthier with the almond flour! I always have some on hand. :)
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Marlene — October 29, 2012 @ 8:12 am
My neice, who is 22, was recently diagnosed as having caeliac disease, so I am excited to see so many great gluten free recipes. I will pass on the recipe to my brother.
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Natalie Perry replied: — October 29th, 2012 @ 2:23 pm
Great! Thanks for passing this along. I hope your niece enjoys it!
Julia {The Roasted Root} — October 30, 2012 @ 12:34 pm
Yeeeeeah! What lucky little girls your have, these pancakes look addicting! We were going to make some pumpkin pancakes with flour this weekend but never got around to it. We have tons of pumpkin puree leftover from roasting a pumpkin for a pie so we’ll be trying your version out soon. Love the way almond flour turns out in pancakes!
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Jodi J. — November 1, 2012 @ 8:31 am
These look yummy. My kids beg for pancakes all the time. (I do not care for them myself-too many carbs, not enough protein=I’m shaky in 30 min no matter what I pair them with). I think I would like these though. My kids would like them too. I have never used almond flour or almond meal but I’ve heard whole wheat flour goes well with pumpkin. Could I substitute?
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Natalie Perry replied: — November 2nd, 2012 @ 2:23 pm
Hi Jodi! If you’re planning in using regular flour (as opposed to almond), you might get better results by finding a pumpkin pancake recipe that already has flour. I think almond flour would do a much better job at keeping you filled, though, since it has a lot more protein than whole wheat.
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Amanda Perin — December 14, 2012 @ 6:35 pm
Now you’re talkin’! I just noticed that a friend posted an instagram photo of her pumpkin pancake breakfast – and I was insanely jealous. Gluten free pancakes are usually yucky (I think) but I bet the pumpkin will help keep them moist. Putting on my meal plan for next week! Yum.
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