Baked Pumpkin Chocolate Chip Pancakes

Baked Pumpkin Chocolate Chip Pancakes


  • 3 cups roasted pumpkin puree (fresh pumpkin, seeded, then roasted at 400* F for 55 min, then pureed, or canned puree)
  • 1/3 cup teff flour
  • 1/3 cup tapioca flour
  • 2/3 cup brown rice flour
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon aluminum free baking soda
  • 2 teaspoons pumpkin spice
  • 1/4 teaspoon ground cloves
  • 3 tablespoons granulated cane sugar or date sugar
  • 2 tablespoons sunflower oil
  • 2 tablespoons ground flax meal
  • 2 tablespoons water
  • 1 cup coconut milk (So Delicious, original flavor)
  • 1/2 coconut yogurt (So Delicious, vanilla flavor)
  • 1/3 cup vegan chocolate chips (Enjoy chips brand)


  1. Preheat the oven to 350 degrees F
  2. Combine water, flax meal, and oil in a small bowl. Set side.
  3. Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.
  4. In a large bowl, add sugar, pumpkin puree.
  5. Mix with a handheld mixer on medium speed until combined.
  6. Reduce to low, add 1/3 of the flour, mix until just combined,
  7. Add 1/3 of the coconut milk, repeat until all flour and milk has been blended.
  8. Add the yogurt, mix until just combined.
  9. With a mixing spoon, fold in chocolate chips until blended.
  10. With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans.
  11. Use a smaller or larger measuring spoon for different sizes if desired.
  12. Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist.
  13. Let it cool 2-3 minutes before serving.

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