Pumpkin Oat Chocolate Chip Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick oats
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 cups buttermilk
• 3/4 cup pumpkin puree, canned or fresh
• 2 large eggs
• 3 Tbsp canola oil
• 1 tsp vanilla extract
• 3/4 – 1 cup chocolate chips
• Butter, for griddle

Directions

1. Heat an electric griddle to 350 degrees. In a mixing bowl, whisk the flour, quick oats, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds. Create a hollow in the middle of the dry ingredients, then put the bowl aside.
2. In another mixing bowl, whisk the buttermilk, pumpkin puree, eggs, canola oil and vanilla extract until the mixture looks smooth and blended. Add the pumpkin mixture to the dry ingredients and whisk only until the batter comes together, then fold in the chocolate chips.
3. Spoon about 1/3 cup of batter for each pancake onto the buttered griddle, nudging it into an even circle. Cook until the underside is golden brown, then turn and cook the second side until golden brown as well. Serve warm with maple syrup.