Colorful leaves on trees, holidays approaching, a chill in the air and PUMPKINS!!!!!!!!!!!  AHHHHHH the signs of Fall that I absolutely LOVE!  Not only are these round orange little cuties cute to look at but they are packed with nutrition.  They are rich in dietary fiber, anti-oxidants, minerals, and vitamins such as Vitamin-A, Vitamin-C and Vitamin-E.  They  make great pies, soup muffins and yes, PANCAKES!  Not hard at all and oh so so good.  You can absolutely make with fresh pupkin or the organic pumpkin puree you find in the market.  Make them on a lazy weekend morning or even for Christmas breakfast!!!!!!!

Pumpkin Hazelnut Choc Chip Pancakes Photo

Pumpkin Hazelnut Choc Chip Pancakes Photo

I added ground Hazelnuts to these pancakes as well for some extra YUM.  Not only because I LOVE them, but they add such a wonderful nuttiness and match up so well with the pumpkin and choc chips.  Hazelnuts also have a high amount of vitamin E in addition to B vitamins, including folate.

And the chocolate chips, well, i just couldn’t resist.   I used Enjoy life choc chips and you can put a few or add a bunch its up to you.  Im sure you will LOVVEEE these pancakes as much as i do

 Ingredients:

1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup hazelnut flour
1/2 cup potato starch
1/2 tsp Himalayan sea salt
1/4 tsp xanthan gum
1 tsp vanilla
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/3 cup puréed pumpkin
2 tbsp grape seed oil
1  1/2 tbsp of maple syrup
1 cup rice milk
1/2 cup water or less depending on batter how thick or thin you like pancakes. Opt for the thicker.
Grape seed oil for pan or earth balance
Choc chips (as many or few as u like)

Pumpkin Hazelnut Choc Chip Pancakes

Pumpkin Hazelnut Choc Chip Pancakes

Directions:

- Combine in a bowl all dry ingredients and whisk out any lumps

- In a medium size bowl mix together all wet ingredients, except the water

Slowly mix the dry ingredients to the wet ingredients to create a smooth batter
–  Add water a little bit at a time into the batter and mix as you go.   NOTE:  If you like a thinner pancake add more water, for thicker pancakes add less. (I recommend keeping the batter not too thin or they won’t cook properly)

Heat your skillet or griddle to medium.  Spoon or pour in your batter to your preferred size.  Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

enjoy these yummy nutritious puffy cakes!!!

~ Jennifer

This Post Has 5 Comments

  1. charis

    Have you heard of Dr.Peter Osborne? I have Celiac disease and did not get better on a “gluten free” diet. Got much better but not all the way. He claims that all grains have gluten, some more than others. I’m starting to think he is right. It is hard to learn again another way of baking, I so love cookies. But notice I feel better without grains. Do you have any recipes that do not use “gluten free” substitute flours?

    1. Shelly Binkley

      I love Dr. Peter Osborne he told me to get off the rice and corn and my life changed for the better the headaches and migraines went away and I dropped some weight. Oh and my seizures went away as well. He keeps up with currents studies, he is the one doctor that does care to. Most stuff on gluten is way behind. Specially the stuff Big Brother puts out. We have to get smart and be in charge of our own health and know our sources.

      1. charis

        Wow Shelly, it was so good to read your comment. Yes Dr. Osborne appears to be the most up to date and willing to tell it like it is. It is not even worth buying “Gluten free” products or cookbooks. Very interesting that you mentioned your seizures went away. My husband has never been tested for a gluten problem but had seizures. He went gluten free because I was diagnoised with Celiac disease. It was easier for me if we both did it. Well almost 2 years ago he went off his anti seizure meds after 10 years on them. Doctor supervised of course. Knock on wood, he hasn’t had any seizures. Makes me wonder if it was the gluten free diet that cured him. We are now working harder on no grains.

  2. Pingback: Gluten free blogs (USA edition) - Dietitian without Borders

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