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    Home » Recipes » Breakfast

    Chocolate Stuffed Pumpkin Pancakes (gluten free)

    By Catherine on October 14, 2013 Last Updated October 14, 2021 7 Comments | No Medical Advice | This Post Contains Affiliate Links


    Chocolate Stuffed Pumpkin Pancakes (gluten free) | Butternutrition.comTis the season for pumpkin, and that means pumpkin pancakes in my house! This is a quick and easy to digest nutrient dense breakfast idea.
    Makes 1 large pancake.

    Pumpkin Pancakes:

    • 2 pastured eggs
    • 1 tb butter
    • 1 tb gelatin collagen hydrolysate (like this)
    • 1 tb canned or fresh pumpkin
    • ⅛ teaspoon vanilla (like this)
    • ⅛ teaspoon salt
    • ⅛ teaspoon pumpkin spice
    • 1 tb honey, maple or simple syrup
    • ¼ cup chocolate chips (like this)

    Process:

    1. In a blender mix 2 eggs.
    2. Add salt, vanilla, gelatin, pumpkin, pumpkin spice and 1 tb honey or simple syrup.
    3. In a pan (I use my stainless fry pan) melt 1 tb butter. When butter melts, pour into egg mixture and blend until combined. Let some butter remain in the pan to lubricate it and keep pancake from sticking.
    4. Pour the mixture into your buttered pan on medium-low heat and wait patiently until the pancake is cooked enough to easily flip. Then flip, and cook until done.
    5. Melt chocolate chips and spread over the surface of the pancake.
    6. Roll it up and top with any other desired toppings.
    7. Try these pumpkin pancakes out on your kiddos! A great way to get more eggs into their diet!

    What's your favorite pumpkin pancake recipe? Please share in the comments!

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Reader Interactions

    Comments

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    1. Kristen P.

      October 15, 2013 at 3:39 pm

      This recipe sounds delicious! I am new to gelatin and I just bought the red can of Great Lakes. I'm not sure what the difference is. Can I use that in this recipe?

      Reply
      • Catherine

        October 15, 2013 at 4:31 pm

        No, they can’t be used interchangeably. Gelatin is hard to digest, especially when not dissolved in hot fluid.

        You can read more about this here: https://butternutrition.com/gelatin-and-collagen-hydrolysate-a-gelatin-primer/

        Reply
    2. GiGi Eats Celebrities

      October 19, 2013 at 8:49 pm

      CRAZY decadent! Wow, so delicious. I wouldn't be able to stop at one!

      Reply
    3. Alecia

      November 01, 2013 at 9:21 am

      Is there something I could instead of the gelatin or could I just leave it out I don't have any.

      Reply
    4. Stephanie Mckenzie

      January 24, 2014 at 1:00 pm

      So stinking good!! Mine puffs up like a dutch baby pancake, I bet squeezing some lemon juice on it and lightly dusting with powdered sugar would be awesome...and a little sauteed fruit too!

      Great recipe, thanks so much!!

      Steph

      Reply
      • Catherine

        January 24, 2014 at 4:07 pm

        YAY! Lemon and powdered sugar sound awesome!

        Reply
    5. Sarah

      September 21, 2014 at 5:46 am

      Wow! These were amazing! So decadent and rich, and of course delicious! Mine was thicker than yours, more like a traditional pancake and less like a crepe, probably because my pan size was different. It was so fluffy and light. When I was little my mom used to slather Nutella on a tortilla, roll it up, and microwave it. Oh I loved those so much, but knowing what I do now about nutrition I thought I would never be able to have them again. What was my surprise to find that these tasted almost identical, expect better! The pumpkin was the perfect touch. 🙂 Thanks for the recipe!

      Reply

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