1½ cups white whole wheat flour
¼ cup light brown sugar or 2 Tbsp. Truvia Brown Sugar Baking Blend
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. salt
1 egg, beaten
1¼ cup Silk Almondmilk (I used Vanilla)
½ cup canned pumpkin
2 tsp. canola or coconut oil
¼ cup dairy-free chocolate chips
Instructions
Stir together the dry ingredients: flour, brown sugar, baking powder, pumpkin pie spice and salt.
Add in egg, Silk milk, pumpkin and oil and beat with a whisk until combined. Add more Silk milk if batter seems too thick. Stir in chocolate chips.
Heat griddle over medium heat. Spray with cooking spray and pour about ¼ cup of batter onto griddle, spreading out to make circle shape.
Carefully flip when pancake begins to brown. Serve with syrup and enjoy!

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