Like I said…I’ve been cooking with pumpkin a lot recently. I love how versatile it can be in cooking. Sort of like substituting your baking fat with Greek yogurt or applesauce. The same sort of holds true for pumpkin. It’s a healthy way to liven your food. And it’s especially delicious in breakfast foods. As I did a similar take with scones, these pancakes were a synch to make. The only difference is that I used some spices to really enhance the pumpkin flavor.
It worked. And these were fantastic.
Recipe: Gluten-Free Chocolate Chip Pumpkin Pancakes
Servings: 4
Time: Prep 5 minutes; Cook 10 minutes
Ingredients:
- 1-1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix
- 5 tablespoons pure pumpkin (I used Libby’s)
- 1/4 cup mini chocolate chips (I used Hershey’s)
- 3/4 cup milk (I used unsweetened vanilla almond milk)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg light brown sugar
- dash of ground ginger
- dash of ground cloves
Directions:
Combine the ingredients in a large bowl.
Blend all ingredients by whisking vigorously in a bowl until thoroughly mixed.
Let batter stand and preheat a nonstick griddle to medium-high temperature. Lightly oil or spray griddle with cooking or baking spray.
Pour 1/4 cup of batter onto griddle and cook until the top is bubbly. Turn and cook until golden brown. Adjust the temperature as needed.
Top how you wish…margarine, a sprinkle of cinnamon/sugar, or my favorite go-to for pancakes…gluten-free maple syrup.
Enjoy!
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The combination of pumpkin and chocolate is killer. These pancakes cooked up light and fluffy and remained moist thanks to the addition of the pumpkin. I don’t even miss the eggs and oil that usually go into these. These were filling without being heavy and that’s what I consider to be a perfect pancake.
Go ahead…give it a try. Maybe add some candied pecans or whatever combination you like with your pumpkin. Have fun with it, but more importantly…make it delicious.
The Celiathlete 