Clean Eating Pumpkin Pancakes

I made these to use leftover pumpkin after Thanksgiving.  My family always wants chocolate chip pancakes, so I combine the two and made Pumpkin Chocolate Chip Pankcakes.  The chocolate chips take the clean factor down slightly, so pair with fruit for a sweet boost to make it as healthy as possible.


Ingredients:

1 cup of whole wheat pastry flour (I like Bob's Red Mill)
1/2 tsp baking soda
1 tsp baking powder
1 egg
3/4 cup almond milk (unsweetened is best, but sweetened almond or skim milk works too)
1/2 cup canned pumpkin
1/3 cup Fage non-fat greek yogurt

Directions:

Preheat stove Mix dry ingredients; whisk wet ingredients in a separate bowl and then combine with dry ingredients until well mixed.  Fold in chocolate chips, blueberries, or other fruit if desired.  Cook on low to medium low heat until bubbles form, and then flip and cook until golden. Topping ideas: fresh fruit, pure maple syrup, coconut butter, or agave syrup.  Pancakes reheat well if you freeze leftovers and then heat them for 45 second- 1 minute on 1/2 power.


Tip!  Using an ice cream scoop for the batter makes it super easy to get perfect size pancakes (use a small scoop for mini pancakes or regular scoop for traditional size.)