Double Pumpkin and Chocolate Chip Pancakes

• 1 cup whole wheat flour or half whole wheat and half all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk, low-fat
• 1/2 teaspoon vanilla extract
• 1 large eggs
• 1/4 cup pumpkin puree (canned)
• 3 tablespoons vegetable oil
• 1/4 cup chocolate chips (semi-sweet)
• 1/4 cup pepitas (pumpkin seeds) or sunflower seeds

1. Preheat a large nonstick skillet at low while you are preparing the batter.
2. Spray the pan lightly with cooking spray or oil with a few drops of oil.
3. In a medium bowl, combine the flour, pumpkin pie spice, baking powder, and salt.
4. Whisk until well mixed.
5. In another bowl, whisk together milk, vanilla extract, egg, pumpkin puree and oil until well blended.
6. Pour the liquid mixture into flour mixture, and stir until just incorporated.
7. Gently fold in the chocolate chips and pumpkin seeds until evenly distributed.
8. Pour about 1/4 cup batter for each pancake into hot skillet, you should be able to cook 3 to 4 at the same time, depending on the size of your skillet.
9. Or cook the pancakes in a greased hot griddle.
10. Cook about 3 minutes, turning when edges look cooked and bubbles begin to break on surface.
11. Continue to cook the other side for another 2 to 3 minutes or until golden brown.
12. Serve warm pancakes with maple syrup.

whole wheat flour, pumpkin pie spice, baking powder, salt, milk, vanilla, eggs, pumpkin puree, vegetable oil, chocolate chips, pepitas

Taken from recipeland.com/recipe/v/double-pumpkin-chocolate-chip-p-54397 (may not work)