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Gluten Free Pumpkin Chocolate Chip Pancakes

I love this time of year! It seems like pumpkin is used in just about everything. And well, it should be. All that warm fall goodness. I have a fun recipe that I’ve just come up with this year with my kids that I wanted to share with you.

The good people over at Krusteaz send me some gluten free buttermilk pancake mix and asked me to try out some of my own recipes. Yeah, twist my arm, why don’t you. Yes please.

So here’s what I did to create a delicious, warm and Thanksgiving-inspired breakfast this weekend:

Pumpkin Chocolate Chip Pancakes1 3/4 cups of Krusteaz gluten free buttermilk pancake mix
1/2 cup organic packed pumpkin
1 cup of milk (I used vanilla almond milk)
1 Tbls of oil
1 Tbls of baking powder (not a typo – I don’t use eggs, so the 1 Tbls of baking powder adds the “fluff”)
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
A handful of chocolate chips

Put all of the ingredients, except the chocolate chips in a mixing bowl. Turn your griddle on medium heat.

pancakes_closeupWisk the ingredients together with a wire wisk, until well combined but still just a little lumpy (the lumps make those pancakes taste good!).

Lightly grease the griddle with butter (I use vegan butter, of course). Once the batter is poured into the pan, grab a few chocolate chips and sprinkle them onto the pancake as it’s cooking.

Once the cakes start to bubble on the top, it’s time to flip! Don’t worry, those chocolate chips will stay put when you flip, just be gentle. Cook on that side for just a minute or two. Long enough to let those chips melt, and crisp up the batter.

Pumpkin Chocolate Chip PancakesServe with butter and warm maple syrup. Sure to make any kid smile during Thanksgiving week!


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