Oatmeal Chocolate Chip Pumpkin Pancakes (With Dairy Free Option)
October hits and my brain craves all things pumpkin. These pancakes are perfect for a lazy weekend morning. I tested lots of variations before I settled on my favorite. It uses milk and lemon juice rather than buttermilk. The buttermilk made the batter way to thick and I ended up with odd shaped pancakes that looked like flying saucers. I have made this recipe with whole milk and unsweetened almond milk. Both work great, so if you prefer to eat dairy free use the almond milk.
Oatmeal Chocolate Chip Pumpkin Pancakes (With Dairy Free Option)
These pancakes are perfect for fall. They are full of pumpkin and warm spices and dotted with chocolate chips. The oats give them some much needed structure and keep them light even when using whole grain flour.
I like to serve them with a little butter and real maple syrup.
Ingredients
- 1 Cup Canned Pumpkin
- 1 Cup Milk (I have used whole milk and unsweetened almond milk with great success.)
- 1 Tablespoon Lemon Juice (From one lemon.)
- 2 eggs
- 1/4 Cup Vegetable Oil (I have also used avocado oil.)
- 1 teaspoon Vanilla
- 1/4 Cup Sugar
- 1/2 Cup Quick Cooking Oats (not instant)
- 1 Cup White Whole Wheat Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- Cooking Spray
- 1/4 Cup Chocolate Chips (I prefer semi-sweet.)
Instructions
Mix the pumpkin, milk, lemon juice, eggs, oil, vanilla, sugar and oats in a large bowl. Let sit for about 5 minutes to let the oats soften.
Sprinkle the flour over the wet mixture, then sprinkle the baking powder, baking soda, salt and pumpkin pie spice over the flour. Mix gently, leaving a few lumps of flour.
Let the batter rest while you heat up a nonstick skillet or griddle. I prefer to use an electric griddle. Heat it to 325 degrees Fahrenheit. If you are using a skillet you want medium to medium-high heat.
Once heated, spray the surface of the griddle or skillet with cooking spray and pour the batter into rounds using a 1/3 cup measuring cup or a ladle. Sprinkle a few chocolate chips on top of the wet batter.
Cook until the bubbles just begin to burst, then flip and cook 2-3 minutes on the other side. Repeat with remaining batter.
Serve immediately with your favorite pancake toppings.
Notes
I greatly prefer quick-cooking oats because they absorb the liquid faster. You can use old fashioned oats, but I recommend letting them soak with the wet ingredients for an extra 10 minutes before adding the flour, leaveners and spices.
This recipe has been tested with whole milk and unsweetened almond milk.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 247mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 3g
Nutrition information is provided as a courtesy and may not be completely accurate.
