Baked Pumpkin Chocolate Chip Pancakes

The recipe Baked Pumpkin Chocolate Chip Pancakes can be made in around 45 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 178 calories, 3g of protein, and 9g of fat per serving. For 75 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 1 foodies and cooks. A mixture of coconut milk, teff flour, tapioca flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced breakfast. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 59%. Pumpkin Chocolate Chip Pancakes, Pumpkin Chocolate Chip Pancakes, and Pumpkin Chocolate Chip Pancakes are very similar to this recipe.

  • Serves: 12
  • Time: 45 Mins
  • Category: morning meal, brunch, breakfast
  • Health Rating: 17.0

Ingredients


Table
Grid

Instructions

Step 1: Preheat the oven to 350 degrees F

Equipment:

  • oven

Step 2: Combine water, flax meal, and oil in a small bowl. Set side.

Ingredients:

  • ground flaxseed
  • water
  • cooking oil

Equipment:

  • bowl

Step 3: Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.

Ingredients:

  • baking powder
  • baking soda
  • pumpkin
  • clove

Step 4: In a large bowl, add sugar, pumpkin puree.

Ingredients:

  • canned pumpkin
  • sugar

Equipment:

  • bowl

Step 5: Mix with a handheld mixer on medium speed until combined.

Equipment:

  • blender

Step 6: Reduce to low, add 1/3 of the flour, mix until just combined,

Ingredients:

  • all purpose flour

Step 7: Add 1/3 of the coconut milk, repeat until all flour and milk has been blended.

Ingredients:

  • coconut milk
  • all purpose flour
  • milk

Step 8: Add the yogurt, mix until just combined.

Ingredients:

  • yogurt

Step 9: With a mixing spoon, fold in chocolate chips until blended.

Ingredients:

  • chocolate chips

Step 10: With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans.

Equipment:

  • measuring spoon
  • baking sheet

Step 11: Use a smaller or larger measuring spoon for different sizes if desired.

Equipment:

  • measuring spoon

Step 12: Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist.

Equipment:

  • toothpicks
  • oven

Step 13: Let it cool 2-3 minutes before serving.


Dietary Information

  • Vegetarian
  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories178.18 kcal8.91%
Fat9.1 g14.0%
Saturated Fat5.0 g31.28%
Carbohydrates24.2 g8.07%
Net Carbohydrates20.87 g7.59%
Sugar7.48 g8.31%
Cholesterol0.01 mg0.0%
Sodium47.02 mg2.04%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein2.69 g5.39%
Vitamin A9533.31 IU190.67%
Manganese0.7 mg34.76%
Iron2.49 mg13.86%
Fiber3.33 g13.32%
Phosphorus127.09 mg12.71%
Vitamin E1.73 mg11.51%
Vitamin K10.13 µg9.65%
Magnesium37.94 mg9.49%
Calcium74.6 mg7.46%
Copper0.14 mg7.22%
Potassium205.91 mg5.88%
Vitamin B60.11 mg5.56%
Vitamin B10.08 mg5.16%
Vitamin B30.95 mg4.73%
Vitamin B50.43 mg4.25%
Vitamin C2.85 mg3.45%
Zinc0.49 mg3.23%
Folate12.5 µg3.12%
Vitamin B20.04 mg2.54%