2 cups (250g) all-purpose flour (measured correctly)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 heaping teaspoons ground cinnamon
1 teaspoon pumpkin pie spice1
1 cup (180g) semi-sweet chocolate chips
1 and 1/4 cups (305g) pumpkin puree
1 large egg
1 and 1/2 cups of almond milk
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
Mix ingredients in a blender.
Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.