Pumpkin Pancakes

2 cups all-purpose flour
2 heaping tablespoons ground flax (optional)
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil (I omitted this and used extra pumpkin)
2 tablespoons vinegar
3/4 cup mini chocolate chips (optional, but we didn't need syrup or toppings with the chocolate chips added)


In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, flax seed, brown sugar, baking powder, baking soda, pie spice, cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.