Pumpkin Chocolate Chip Pancakes

Ingredients

2 cup / 500 ml

all-purpose flour

4 tsp / 20 ml

baking powder

1/2 tsp / 2 ml

each pumpkin pie spice and salt

1 1/3 cup / 325 ml

pure puréed pumpkin (not pie filling)

1 1/4 cup / 175 ml

2% milk

3/4 cup / 175 g

Naturegg Simply Egg Whites, well shaken

1/4 cup / 50 ml

each maple syrup and canola oil (approx.)

1/4 cup / 50 ml

mini chocolate chips

Directions

1. Stir the flour with the baking powder, pie spice and salt in a large bowl. Add the pumpkin purée, milk, egg whites, maple syrup and canola oil; stir until no large lumps remain.

2. Heat a large nonstick skillet over medium heat; brush with a little additional canola oil. In batches, spoon about 1/4 cup (50 mL) batter per pancake into the skillet. Sprinkle each pancake with a few chocolate chips.

3. Cook, for 2 minutes or until bottoms are set and small bubbles form. Flip and cook for 2 minutes or until set. (Hold finished pancakes in 200°F/100°C oven while using up the batter.) Serve with additional maple syrup (if desired).

Tips

1. Add extra fibre by sprinkling chopped toasted pecans onto the batter along with the chocolate chips.

2. Leftover pancakes can be stored, in a ziptop bag between sheets of wax paper for up to 1 day in the refrigerator or 1 month in the freezer. Reheat in the toaster or a toaster oven.