Preparation
- Whisk together the flours, flaxseed, sugar, chocolate chips, baking powder and salt in a large bowl until well combined. Set aside.
- Whisk together the Eggland’s Best eggs, milk, and pumpkin in a separate bowl until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
- Heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Pour the batter onto the hot skillet using a ¼ cup measuring cup, forming 4-inch cakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 3 4o 4 minutes.
- Flip and cook until golden brown, an additional 2 to 3 minutes.
- Repeat with the remaining oil and batter.
Yield
Makes 4-5 servings (about 14 pancakes total)
Nutritional Facts
1 Serving: Calories 320; Fat 10g (2.5g Saturated Fat, 1g Omega-3 Fats); Protein 11g; Carbohydrate 46g; Fiber 4g; Sodium 400mg.