2 cups Flour (I use hard white wheat flour)
3 Tbs. Brown Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Ground Allspice
1 tsp. Cinnamon
½ tsp. Ground Ginger
½ tsp. Salt
1 ½ cups Milk
1 cup Pumpkin (not pumpkin pie mix)
2 Tbs. Oil
2 Tbs. Apple Cider Vinegar
1 cup Semi-Sweet Chocolate Chips
Stir together dry ingredients. Add wet ingredients and mix just until moistened. Stir in chocolate chips. Drop about a 1/4 cup of batter (an ice cream scoop works great) onto a warm griddle (350 degrees). When edges begin to set and bubbles pop in middle, flip pancakes and cook other side until done. Serve warm or at room temperature. Makes about 16 pancakes.
Hint: If you double the recipe it works to use a small can of pumpkin puree from the store. It is a little less than the recipe calls for but it works out just fine.