Pumpkin Chocolate Chip Pancakes

Treat your little ghosts, goblins and witches to these easy, delicious fall-time pancakes!
This recipe contains flour (all-purpose), flour (whole wheat), flaxseed (milled), sugar, chocolate chips, baking powder, salt, eggs, milk (low fat), pumpkin (canned), vanilla extract, oil (canola)
4 - 5 Servings
Prep time: 10 min
Cook time: 15 min
Ingredients:
- 1 cup(s) all-purpose flour
- 1/2 cup(s) whole wheat flour
- 2 tbsp. ground flaxseed
- 2 tbsp. sugar
- 2 - 3 tbsp. chocolate chips
- 1 tbsp. baking powder
- 1/8 tsp. salt
- 1 eggs, lightly beaten
- 1 1/3 cup(s) 1% milk
- 1/2 cup(s) canned pumpkin
- 1 tsp. vanilla extract
- 4 tsp. canola oil
Instructions:
- 1. Whisk together the flours, flaxseed, sugar, chocolate chips, baking powder and salt in a large bowl until well combined. Set aside.
- 2. Whisk together the eggs, milk, and pumpkin in a separate bowl until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
- 3. Heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Pour the batter onto the hot skillet using a ¼ cup measuring cup, forming 4-inch cakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 3 to 4 minutes.
- 4. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining oil and batter.