I’ve got the star of your brunch menu set for the rest of October with these Grain Free Pumpkin Chocolate Chip Pancakes! They’re light and fluffy and not overly sweet or pumpkin-y, just the right amount for this seasonal stack. My guess is you’ll love them so much, you’ll enjoy them past Halloween.
Grain Free Chocolate Chip Pancakes
While I love savory, sweet has my heart. I always order sweet over savory at brunch or breakfast when the menu aligns with my dietary restrictions. I’ve had some aaaaamazing gluten free pancakes and always feel inspired to recreate them in my own kitchen, but with ingredients that don’t lead to a post brunch nap.
After a few trails, I finally nailed this pancake recipe. It can be made completely sugar free by using monk fruit sugar or paleo by opting for coconut sugar. I always reach for Lakanto monk fruit sweetener to keep my baked goods low sugar without a weird aftertaste. You know the one I mean.
Make it your own!
While they’re already gluten free since their base is made from cassava flour, they can be made dairy free and sugar free as well. But as always with my remakes, you’d never know! Check out the recipe for lots of info on potential ingredients you can swap if needed!
I have been loving cassava flour in my recipes lately, both savory and sweet! I always use Otto’s cassava flour because out of all of the cassava flours I have tried, it truly always works the best for me. It makes my chicken crispy as breading and baked goods delicious. Otto’s was nice enough to give me a discount code to share with you! You can use my code “kaylaskitchandfix” to save some money on their site, plus they have free shipping!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Grain Free Chocolate Chip Pancakes
Ingredients
Dry Ingredients
- 1 cup cassava flour (I use Otto's)
- 1 ½ tsp pumpkin spice
- 1 tsp baking powder (I use Otto's)
- pinch salt
Wet Ingredients
- 1 cup milk (I use unsweetened vanilla almond milk)
- 1 tsp apple cider vinegar
- 3 tbsp sugar or monk fruit sweetener (I use Lakanto, can sub coconut sugar or 2 tbsp honey/maple syrup)
- 1 tbsp vanilla extract
- 1 egg
- 3 tbsp pumpkin purée
- ½-1 cup cup chocolate chips (I use Lily's Sweets for sugar free)
- 1 tbsp coconut oil (for cooking in the skillet)
Cinnamon Butter (Optional)
- ¼ cup butter (I use Miyoko's for dairy free)
- 2 tsp cinnamon
- 2 tsp coconut sugar
Instructions
- In a bowl, mix together your milk and apple cider vinegar. Allow to sit for 5 minutes to create something similar to buttermilk.
- Mix together your cassava flour, pumpkin spice, baking soda and salt in a large bowl.
- Add wet ingredients to your dry ingredients and mix until fully combined. Then stir in chocolate chips as well.
- Let batter sit while you heat a skillet coated in coconut oil.
- Spoon batter into the skillet to make whatever size pancakes you like and flip over when the edges start to brown.
- Top with additional chocolate chips and maple syrup!
- If using the cinnamon butter, mix together room temperature butter with cinnamon and sugar then spread onto pancakes.
Hi…would love to make these pancakes but wanted to know if I can use any other flour. Thanks
I have not tried another flour in this recipe so I can’t confirm what will work! You’re welcome to google a ratio/substitute to try but again because I haven’t tested another flour I am not sure how it will turn out.