Healthy Pumpkin Chocolate Chip Pancakes
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These Healthy Pumpkin Chocolate Chip Pancakes are gluten free, refined sugar free, and high protein!
They’re incredibly thick and fluffy and that chocolate pumpkin flavor combination is divine!
If you’re looking for my favorite thick & fluffy cottage cheese pancakes without pumpkin check out this recipe HERE
I used my favorite clean ingredient protein powder from Just Ingredients here in French Vanilla, made with 100% grass whey, and contains no gums or artificial flavors. You can save sitewide with code colleenF10.
Just look how thick these pancakes are! It doesn’t get better than this
Why You’ll Love These Healthy Pumpkin Chocolate Chip Pancakes
- They’re easy to make and reheat well, so they can easily be prepped ahead of time
- They’re gluten free, refined sugar free, and high protein!
- You can easily add pumpkin pie spice but a pumpkin spice kick
- They’re incredibly thick and fluffy, making them feel like such a treat to eat!
Key Ingredients
- Cottage Cheese – adds more thickness than plain milk would, and contributes to the thickness, and of course, high protein count!
- Buttermilk – You can use plain milk of choice (almond, coconut, etc), but buttermilk does leave for a bit thicker pancakes.
- I used to be intimidated if a recipe called for buttermilk, because I wasn’t very familiar with it. But once I learned how it was to simply add a squeeze of lemon or vinegar to milk and let it sit for a few minutes, I was kicking myself in the butt for avoiding it before!
- Gluten free flour – I used King Arthurs Gluten free 1:1 measure for measure flour here. Note that some gluten free flours (such as a gluten free all purpose flour) may yield a slightly different texture
- Eggs – act as a binder, holding the ingredients together, as well as contributing to the fluffy texture
- Vanilla Protein Powder – simply adds a boost of protein, as well a subtle sweetness, at least in the delicious French Vanilla flavor I used! Use code colleenF10 to save on my favorite clean ingredient protein powder!
How to Make Healthy Pumpkin Chocolate Chip Pancakes
- Pat your pumpkin puree dry, then add all wet ingredients to a blender or food processor
- Blend until completely smooth
- In a mixing bowl whisk flour, protein powder, and baking powder
- Pour wet mixture into the flour mixture and stir
- Your batter will be thick, but it allows for that thick fluffy texture! If you prefer thinner pancakes you can add more milk to thin out the batter
- Fold in chocolate chips
- Spoon batter on pre-heated skillet, and use a spatula to flatten / shape better
- Cook about 3-4 minutes per side
- Serve with butter and pure syrup
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Cottage cheese– you should be able to sub for full fat greek yogurt, or vegan greek style yogurt
- Pure maple syrup – feel free to sub honey, medjool date syrup, or sugar free syrup
- Gluten free 1:1 flour – all purpose flour will also work. Alternative flours like almond flour and coconut flour will not work for this particular recipe
- Buttermilk – feel free to sub dairy free milk of choice
- Butter – feel free to sub vegan butter or coconut oil
I’m sure these Healthy Pumpkin Chocolate Chip Pancakes will be a hit for you and your family!
If you make these Gluten Free Pumpkin Pancakes I’d love to your thoughts! Or tag me on social media so I can see your creations!
Healthy Pumpkin Chocolate Chip Pancakes
Thick and fluffy gluten free, high protein pumpkin pancakes!
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Servings: 6
Ingredients
- 1/2 cup cottage cheese
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp pure maple syrup
- 1 tbsp melted butter
- 3 tbsp buttermilk
- 1 tsp vanilla extract
- 3/4 cup gluten free 1:1 flour +2 tbsp
- 1/4 cup vanilla protein powder
- 1 1/2 tsp baking powder
- Pinch of sea salt
- 3 tbsp dark chocolate chips
Instructions
- Make your buttermilk by adding 1 tsp lemon juice or vinegar to a measuring cup, then top with 3 tbsp milk and allow to set for a few minutes
- Pat your pumpkin puree dry, then add all wet ingredients to a blender or food processor
- Blend until completely smooth
- In a mixing bowl whisk flour, protein powder, and baking powder
- Pour wet mixture into the flour mixture and stir
- Your batter will be thick, but it allows for that thick fluffy texture! If you prefer thinner pancakes you can add more milk to thin out the batter
- Fold in chocolate chips
- Spoon batter on pre-heated skillet, and use a spatula to flatten / shape better
- Cook about 3-4 minutes per side
- Serve with butter and pure syrup