I tried pumpkin a few years ago because my family doesn’t use it and also is not very common to eat it where I come from, only creamy pumpkin soup. I’m in love with pumpkin, you can use it to make so many recipes and now I use it a lot, especially to make comforting soups and delicious sweet recipes like these pumpkin chocolate chip pancakes. They are vegan and gluten free, so everybody can eat them. Yay!
If you follow me on Instagram you know that I’m not eating sugar during 60 days, it could be a great challenge sometimes, but it’s easier than I thought. The chocolate chips are not sugar-free, but I made this recipe before I started the challenge. Refined sugar is really bad for our health and there are many healthy alternatives we can use, that’s why I’m trying to avoid it and use other sweeteners. From now I won’t use refined sugar anymore.
These pancakes are inspired on our vegan gluten free pancakes, which is one of our favorite readers’ recipe. Both recipes are made with rice and oat flour, you can use other kind of flour if you want, but try to avoid refined wheat flour and use whole wheat flour at least, although I prefer to use gluten free flours.
I’ve used raw pumpkin because is healthier and it’s not necessary to spend more time cooking it, but you can also use cooked pumpkin or even pumpkin puree. In my everyday life I don’t consume sweeteners, only dates, but this time I’ve used pure maple syrup. If you can’t find it or is expensive for you, use any other sweetener you like or even you don’t need to add one, especially if you add a sweet topping on top of your pancakes.
If you don’t like pumpkin or you can get it easily, you can use mashed bananas, applesauce or any egg substitute like flax seeds or Chia seeds.
I make my own oat flour grinding oats in a food processor or a grinder, it’s cheaper and simpler because I don’t have to have two different products in my kitchen.
Chocolate chips sometimes are so unhealthy because they are full of sugar and trans fat, but you can also use chopped chocolate. Try to use dark chocolate because is healthier and if you can find it, use sugar-free chocolate (I buy here in Spain a delicious chocolate made with agave syrup, I can’t even notice the difference). You can also remove the chocolate chips and add a healthy chocolate syrup on top of the pancakes.
I eat these pancakes with no toppings because they are delicious, but if you use whipped cream or any kind of syrup they will be delectable too. I have to try with chocolate or maple syrup, I love them so much!
I’ve made the pancakes in a pan, but you can make them on a griddle too. If you can’t eat all the pancakes (which is not easy because they taste amazing), don’t worry, they freeze really well.
The drink you can see in the picture above is a delicious nutella milk, made with raw hazelnuts and cocoa powder and I’m in love with this drink because it’s healthy and tastes amazing. If you don’t know how to make this milk, don’t worry! I’ll share the recipe soon, so stay tuned!
Pancakes are not very common in Spain since a few years ago. I know, you’re thinking what kind of people don’t eat pancakes, but now we love them! These pumpkin chocolate chip pancakes are one of my favorite pancake recipes, in addition, they’re vegan and gluten-free, they are perfect! I could eat these pancakes every single day of my life.
- 1 cup chopped pumpkin or pumpkin puree (150g)
- 1 cup rice flour (150 grams)
- 1 cup oat flour (120 grams)
- 2 tsp baking powder
- 1 1/4 cups rice milk (300 milliliters)
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
- 1 clove
- 1/2 cup chocolate chips (90 grams)
- Mix dry ingredients in a bowl (rice flour, oat flour, baking powder, cinnamon, ginger and nutmeg). You can make your own oat flour grinding oats in a food processor or a grinder.
- Mix wet ingredients in another bowl (milk, maple syrup and oil).
- Add the chopped pumpkin (or the pumpkin puree) and the wet ingredients in a blender and blend. Add the dry ingredients and blend again.
- Pour the batter in a bowl, add the chocolate chips and stir with a spoon.
- Place ¼ cup of batter in a hot pan lightly greased and cook for about two minutes for each side or until golden brown. You will know they are ready to flip when bubbles form on top and the edges appear dry.
- Serving Size: 1 pancake
- Calories: 216
- Sugar: 8.5 g
- Sodium: 22 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Carbohydrates: 36.7 g
- Fiber: 2.9 g
- Protein: 4.1 g
- Cholesterol: 2 mg