Pumpkin Pancakes

For some inexplicable reason Oprah's pumpkin pie recipe calls for one and a little bit of another can pumpkin puree. This left me with a little Tupperware of pumpkin puree sitting in my fridge just waiting to make something yummy. What better on Sunday morning than pumpkin pancakes? Next time I would leave out the chocolate chips, or use much less. With a drizzle of maple syrup these are wonderful, they are even good toasted the next day!

Chocolate Chip Pumpkin Pancakes
makes 14 medium cakes

Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons granulated sugar
2 tablespoons mini semi-sweet chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs, beaten
1 1/3 cups lowfat milk
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract

Whisk together the all-purpose flour, whole wheat flour, sugar, chocolate chips, baking powder, and salt in a large bowl. In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.