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Baked Pumpkin Chocolate Chip Pancakes

August 10, 2013 By Jessica

I have a weakness for pumpkin. It may be stronger than chocolate. When pumpkin season comes around I roast as much pumpkin as I can and freeze it for something pumpkin throughout the year.

Yes, it’s August, but if you love pumpkin as much as I do you will love this recipe.

These pancakes were, however, created from a mere frustration of standing over the oven on a fine Saturday morning. A frustration worth having because this is how I am making pancakes the rest of my life. Period. The Pumpkin Spice Chocolate Chip Pancakes were sooo good.

No more standing over the stove waiting then flipping then waiting again…well you get the idea. I usually make the family breakfast then go for a run. This weekend I said to myself “there must be an easier way”. After I flipped a few pancakes I preheated my oven, pulled out some baking sheets, and starting plopping down some batter to resemble circles. I figured if this doesn’t work there’s always cereal.

Here are my standing-by-the-stove pancakes, which were just as yummy…

But have you seen the baked version??

My kids were intrigued, what the heck is Mom doing, were the expressions over at the table.  I didn’t tell them I got lazy mid-way. When I took the pancakes out of the oven I was pleasantly surprised, (that was after I got nervous and thought maybe this wasn’t such a good idea to do with hungry ones) they looked and felt like soft bake cookies! The smell that was permeating throughout the house was making my kids very excited-giddy with laughter. Suddenly my flipped pancakes lost their limelight. They were just as moist, and full of pumpkin goodness, but not as cool or pretty looking as the big cookie-like pancakes from the oven.  Glad I made a double batch of these.  Enjoy!

 

Makes 12 four inch wide pancakes

Total Time:  35 minutes

Ingredients:

3 cups roasted pumpkin puree (fresh pumpkin, seeded, then roasted at 400* F for 55 min or use canned puree)
1/3 cup teff flour (I use Bob’s Red Mill flours)
1/3 cup tapioca flour
2/3 cup brown rice flour
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
2 teaspoons pumpkin spice
1/4 teaspoon ground cloves
3 tablespoons granulated cane sugar or date sugar
2 tablespoons sunflower oil
2 tablespoons ground flax meal
2 tablespoons water
1 cup coconut milk (So Delicious, original flavor)
1/2 coconut yogurt (So Delicious, vanilla flavor)
1/3 cup vegan chocolate chips (Enjoy chips brand)

 

Preparation: 

Preheat the oven to 350 degrees F

Combine water, flax meal, and oil in a small bowl.  Set side.

Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.

In a large bowl, add sugar, pumpkin puree.  Mix with a handheld mixer on medium speed until combined. Reduce to low, add 1/3 of the flour, mix until just combined, add 1/3 of the coconut milk, repeat until all flour and milk has been blended. Then add the yogurt, mix until just combined.

With a mixing spoon, fold in chocolate chips until blended.

With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans.  Use a smaller or larger measuring spoon for different sizes if desired.

Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist. Let it cool 2-3 minutes before serving.

Serve hot (and messy) with maple syrup, shaved chocolate, powdered sugar, or anything you like.

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Filed Under: breakfast, chocolate, main dishes, vegan Tagged With: breakfast, chocolate, dairy-free, gluten-free, main dishes, pumpkin, soy-free, vegan

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Comments

  1. Dana says

    October 13, 2014 at 4:52 pm

    I love the baking pancakes idea! Never thought to do that, why didn't I think of that?? I don't like standing there flipping either :)!
    Reply
  2. Connor says

    October 29, 2014 at 9:31 am

    Never thought to bake pancakes, genious!
    Reply
  3. Beth says

    November 19, 2014 at 11:08 pm

    These pancakes look great and am considering making them Thanksgiving weekend for my Mother and Sister who are gluten free dairy free. Any flour suggestions to sub teff flour? I don't remember ever seeing this flour at our Wegmans store. Thanks!!
    Reply
    • Jessica says

      November 20, 2014 at 3:45 pm

      Hi Beth, You can use buckwheat flour or brown rice flour. Enjoy!
      Reply
  4. Jenny says

    November 26, 2014 at 12:54 pm

    What a terrific idea to bake the pancakes! I will be using canned pumpkin for this, do I use 3 cups (24 oz) cup for cup with canned? Not pie filling right? Thanks just want to sure. Excited to have this for our post Thanksgiving brunch!
    Reply
    • Jessica says

      November 26, 2014 at 1:07 pm

      Yes, 3cups of canned pumpkin puree. Drain any liquid. Enjoy and Happy Thanksgiving!
      Reply
  5. Lindsey says

    December 3, 2014 at 8:55 am

    It's so cool how you show a picture of the baked ones next to the skillet ones! Most bloggers just have a photo of the food that sometimes I wonder if they really made it. This looks so delicious and will definitely get some pumpkin for this!!
    Reply
  6. Gail says

    December 31, 2015 at 9:16 am

    I don't have teff flour, can I use sorghum or white rice flour instead?
    Reply
    • Jessica says

      December 31, 2015 at 1:37 pm

      Sorghum is better than white rice flour, if you have it, for its' higher protein content! Enjoy!!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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