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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