WHOLE WHEAT PUMPKIN PAKCAKES

4 Servings (two pancakes per serving)

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Nutrition

323 Calories per serving

26g Protein per serving

Ingredients

Dry:

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp cinnamon

1 tbsp flaxseed meal*

Dash of salt

Wet:

1 cup milk of choice

1/3 cup pumpkin puree

1 egg

2 tbsp maple syrup

1/2 tsp vanilla extract

2 tbsp butter melted

The Rest:

1/2 tbsp olive oil

1/4 cup chocolate chips

2 tbsp butter for the pan to cook pancakes

*This is solely for extra fiber

Preparation

1. Prepare dry bowl - add whole wheat flour, baking powder, cinnamon, flaxseed meal and salt. Mix well. Prepare wet bowl - add milk, pumpkin puree, egg, maple syrup, vanilla extract and butter. Mix well

2. Add WET to DRY, mix well. Add olive oil and mix well. Incorporate chocolate chips well

3. Set a square griddle / large pan to medium high heat with butter. Once butter is melted, use a 1/3 measuring cup to scoop out batter onto pan. Leave undisturbed for about 4 minutes before flipping. Cook for an additional 2 minutes until pancakes are fully cooked

*NOTE: Store in the freezer for up to two months - wrap in damp paper towels before moving to the freezer bag for storage. Reheat by placing in the microwave for 2 minutes