How could I NOT make pumpkin chocolate chip pancakes for the school Halloween Party?
Some of the kids in school are on gluten free diets so I started with this mix. It’s made with brown rice flour instead of white rice or potato, which have a much higher glycemic load. These are really good as buckwheat pancakes too, but since these were for little kids I figured I should do something light and fluffy. This mix is perfect!
Coconut oil is a really healthy alternative to regular vegetable oil (the mix calls for 3 TBS veg oil). Coconut oil is great for brain health! I also use it to grease the pan.
I generally add 1/2 to 1 whole can of pumpkin, depending on how big a batch I’m making. For this, I followed the instructions for 22 servings and added one can. The pumpkin makes them a festive orange, no need for any chemical food dyes!
For a small pancake, a melon baller size scoop is perfect.
Use pretzel pieces for stems (these are Glutino gluten free pretzels)
And semi sweet chocolate chips for faces.
A couple of these guys are unhappy because I squished them!
Happy faces cooling off =)
Mmmmmm… Pumpkin Pancakes!
I’m so excited to share these with the kids at school tomorrow!!
Don’t miss this Healthy Halloween Pasta Salad