Ingredients
1cuppumpkin puree
1large egg
2tbspmelted butter
2cupsall-purpose flour
3tbspsugar
2tspbaking powder
1tspbaking soda
2tbspcocoa powder
1tspcinnamon
½tspground ginger
2cupschocolate milk
chocolate chips
chocolate syrup
whipped cream
Preparation
In a medium bowl, whisk together the pumpkin puree, egg, and melted butter.
In a smaller separate bowl, whisk together flour, baking powder, baking soda, cocoa powder, and spices.
Stir the dry ingredients into the pumpkin mix and add the chocolate milk. Stir until just combined. Mixture should be thick, but pourable. If it is too thick (not pourable), then add more chocolate milk by the ¼ cup.
On a greased or buttered griddle over medium-low heat, add ⅓ cup of batter. Cook pancakes for 2 to 3 minutes on the first side until bubbles start to form on the pancake and the edges start to firm up.
Flip and cook for another 2 minutes on the second side.
Remove pancakes and use a cookie cutter to shape pancakes (optional).
Chocolate pancakes are great with a drizzle of chocolate syrup, a sprinkle of chocolate chips, and even a little whipped cream. Enjoy with a glass of real milk!
