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Gluten-free chocolate chip pumpkin pancakes on blue plate with coffee mug

Gluten-free Chocolate Chip Pumpkin Pancakes

These gluten-free and vegan chocolate chip pumpkin pancakes are the perfect way to start a busy fall morning. They're full of satisfying ingredients including plant-protein, fiber and healthy fats with a hint of chocolate sweetness.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Main Course
Cuisine American, French
Servings 12 4-inch pancakes


  • Small blender
  • Small bowl
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • 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.


*Make your own pumpkin pie spice by mixing 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and a pinch of allspice.
*The original pancake recipe is meant to make thick pancakes. Add more milk as needed if you prefer thinner pancakes.
*Feel free to change flours, use a chicken egg, or add other mix-ins. Note: Recipe has not been tested with alternative ingredients.
Keyword breakfast, Dairy-free, Gluten-free, Plant-based, Vegan, vegetarian