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 puree, vanilla extract, canola oil

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.