Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Chocolate Chip Pancakes facebook

5 from 1 vote

These gluten free pumpkin chocolate chip pancakes are light and fluffy and have your favorite flavors in them. Have them for breakfast or afternoon snack.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 490kcal

Author: Candi Elm

Ingredients

3/4 Cup Unsweetened Coconut Milk
1 teaspoon apple cider vinegar
1 cup all purpose gluten free flour
2 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup pumpkin puree
1/2 cup chocolate chips Vegan Optional

Syrup

1/2 cup honey
1/4 cup unsweetened coconut cream

Instructions

Pancakes

In a small bowl, combine the milk and vinegar and set aside.
In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. Add the pumpkin puree and milk mixture and whisk.
Heat a griddle over medium heat. Grease the griddle with coconut oil.
Pour 1/4 cup of the batter into the pan to form pancakes. Sprinkle a few chips into the pancakes. Press down slightly on the chips. Cook each pancake until bubbles form and edges lift. Flip them and continue cooking.

Syrup

In a small saucepan, heat the honey until bubbles form around the edges. Remove from heat and add the coconut cream.
Spring pancakes with additional coconut flakes and syrup.
Enjoy.

Notes

Gluten-free pancakes can sometimes stick to the pan. I had to test a few until I figured out the right heat and time for them.

Nutrition