Chocolate Chip Pumpkin Pancakes
By The Toasted Pine Nut

Bolthouse Farms® Vanilla Bean Protein Plus is the perfect addition to any pancake recipe, but these Chocolate Chip Pumpkin Pancakes are a must-try this fall.


  1. Whisk together the pumpkin puree, eggs, and Vanilla Bean Protein Plus.
  2. Add in the oat flour, tapioca flour, baking powder, pumpkin spice, and sea salt.
  3. Whisk until smooth and combined.
  4. Heat a greased pan over medium heat.
  5. Use a ⅓ cup measuring cup to pour the pancake mixture into the pan.
  6. Once the edges are firm and the middle begins to bubble, flip the pancake.
  7. After a couple minutes, transfer to a plate.
  8. Continue this until all the batter is used up.
  9. Turn down the heat to medium-low if they’re cooking too fast.


  • ½ cup pumpkin puree
  • 2 eggs
  • ¼ cup Bolthouse Farms® Vanilla Bean Protein Plus
  • ½ cup gluten free oat flour (option to sub chickpea flour)
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin spice
  • ½ teaspoon sea salt
  • ½ cup dark chocolate chunks
  • Prep: 10min
  • Cook: 10min
READY IN: 20min