These vegan and gluten-free chocolate chip pumpkin pancakes are the perfect way to satisfy a fall morning. Add your touch of chocolate chips, nuts, seeds, and maple syrup drizzles for a well-balanced brunch dish.
Pancakes always make me think of weekends at home growing up. Is there anything better than the smell of pancakes on Sunday morning? My mom was the best pancake maker (and still is)! She puts the cake in pancake by adding less liquid and allowing the batter to be extra thick. It’s like she has the magic touch of knowing the exact ad lib ratio of dry to wet ingredients so the pancakes are still fluffy but extra satisfying.
From all my Sunday morning pancake adventures, I learned that if the pancake batter doesn’t use a combination of whole grain flours, a few protein sources, and something to settle my sweet tooth, I’ll be hungry within the hour. So, that’s why I created these vegan, gluten-free chocolate chip pumpkin pancakes. They are filled with fiber, plant-based protein, healthy fats, and the perfect fall flavors to keep you satisfied until the next meal.
- Oat flour (certified gluten-free, if needed): Rolled oats can easily be blended into a flour consistency right at home. Oats are a great source of soluble fiber to maintain healthy bowel movements. They are also a good source of plant-protein with 6 grams of protein per half cup of oats. Like many whole grains, oats are also abundant in phosphorus, iron, zinc, and B vitamins.
- All-purpose gluten-free flour: A combination of flours helps keep these pancakes fluffy rather than too dense. All-purpose flour blends are a great pantry staple for use in a variety of baked goods (hence the ‘all-purpose’).
- Canned pumpkin puree: Pumpkin not only adds color to pancakes, but it also sneaks in some beta-carotene, vitamin A, and more fiber. Canned pumpkin is a convenient pantry item to keep stocked for many baking purposes. For a full list of pantry staples for a plant-based diet, see this blog post and download the free e-guide.
- Flax egg: A flax egg is an excellent nutritious egg substitute for plant-based eaters who do not consume traditional eggs. Ground flaxseeds are a great source of essential omega-3 fatty acids. Omega-3 is a nutrient to pay careful attention to if not consuming animal products. Flax seeds also add additional fiber and protein to this pancake batter.
- Banana: A hint of sweetness with potassium and fiber. Be sure to use a very ripe banana which contain the highest amount of sugar to help naturally sweeten this dish.
- Unsweetened soy milk: I lean towards fortified soy milk more often than other plant-based milks due to its high protein content (about 7 grams of protein per 1 cup). This will help provide satisfaction and prevent hunger cravings shortly after your pancake feast. Try to purchase non-dairy milks that are fortified with calcium and vitamin D (some brands include other vitamins and minerals as well).
- Pumpkin pie spice: Even if you are not a pumpkin spice latte fanatic, you should keep this seasoning blend handy come fall and winter time. It’s the perfect combination of fall flavors using cinnamon, ginger, nutmeg, cloves, and all spice.
Power Up Your Pancakes
Pancakes serve as a great foundation for adding nutrient-dense ingredients that help you feel satisfied. Depending on your individualized nutrition needs, you may need more fiber, more protein, or more calories overall. This recipe is just a starting point.
For more fiber, consider adding chia seeds, hemp seeds, pumpkin seeds, or crushed nuts to the batter. You can also sprinkle them on as a topping. Pack in more protein by adding a soy or pea-based protein powder to the dry ingredients before mixing the batter. Chia or hemp seeds can also sneak in some excellent protein to the batter without changing the texture. To increase the caloric density, stir in your choice of nut butter or drizzle on top when serving. Roasted walnuts and pecans give fall recipes an excellent flavor while providing essential fatty acids for health and satiety.
Just remember, you can trust your body to tell you how satisfied you feel after eating. Mix ingredients that sounds good to you. Chew as many bites as feels good to you. Take a breath and trust your gut (no pun intended) to tell you when you feel satisfied. For more information on intuitive cooking and tips on adapting any recipe to fit your nutrition needs, send me an email and we can chat.
Get more gluten-free and plant-based recipes when you check out my main blog page here and visit me on Instagram @chefshannonnutrition.
Gluten-free Chocolate Chip Pumpkin Pancakes
- Small blender
- Small bowl
- Medium mixing bowl
- Large mixing bowl
- Rubber spatula
- Large frying pan or griddle
- ⅓ cup size scoop or spoon
- Silicone spatula
- 1 large flax egg (Mix 1 1/2 tbsp flaxmeal with 4 1/2 tbsp water)
- 1 small ripe banana
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¾ cup unsweetened soy milk, more as needed
- 1 cup oat flour (I just blended rolled oats into a flour consistency)
- ½ cup all-purpose gluten-free flour (or whole-wheat flour if not gluten-free)
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp iodized salt
- ¼ – ½ cup dark chocolate chips (dairy-free as needed)
- Vegan butter, for cooking & serving
- Maple syrup, for serving
- Wash hands thoroughly with soap and warm water.
- In a small bowl, combine ground flaxseeds and water. Gently stir to combine. Set aside to gel.
- In a medium mixing bowl, combine dry ingredients. Whisk together oat flour, gluten-free flour, baking powder, pumpkin pie seasoning, and salt. Set aside.
- In a large mixing bowl, combine wet ingredients. Start by mashing the ripe banana with a fork until creamy. Add pumpkin puree, maple syrup, vanilla, and flax egg. Slowly add soy milk as you continue to whisk.
- Combine dry ingredients with wet. Start by adding half the dry ingredients into the wet ingredients and whisk until incorporated. Add remaining dry ingredients and continue to whisk. The batter will be thick. Add additional soy milk to reach desired consistency (more milk will create a thinner batter and thus thinner/flatter pancakes). Lastly, add chocolate chips and fold into batter to incorporate.
- Heat a large non-stick frying pan or pancake griddle to medium heat (about 350 degrees F). Once hot, add cooking spray or vegan butter to coat the surface (butter will give the pancakes extra flavor). Use about a ⅓ cup scoop/spoon to transfer portions of batter to cooking surface. Use spoon to carefully spread batter evenly into desired pancake size. Continue placing portions of batter onto cooking surface leaving about 3 inches of space between for flipping. Cook first side about 2-3 minutes or until golden brown. Use a silicone spatula to check for doneness before flipping. Carefully flip each pancake and cook other side for another 2-3 minutes or until golden brown. Use spatula to gently press down on top of each pancake to check for doneness of the center (thicker pancakes will take a few minutes longer to cook the inside batter not touching the cooking surface).
- Transfer cooked pancakes to serving platter or plate. Immediately add slice of vegan butter to top of pancakes and allow to melt. Continue cooking remaining pancake batter until all pancakes are cooked.
- Top with maple syrup and any other desired toppings such as almond butter, hemp or chia seeds, crushed nuts, vegan whipped cream or extra chocolate chips.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.