Serves 4 (Makes 16 - 3” pancakes)
4 eggs separated
1/4 cup milk
¼ cup plain yogurt
2/3 cup pumpkin puree
¾ cup all-purpose flour
¼ cup whole wheat flour
¼ teaspoon salt
¼ teaspoon cinnamon
2 Tablespoons sugar
1 ½ teaspoons baking powder
canola oil
¼ cup chocolate chips
Directions:
1. Preheat a skillet or griddle over medium-low heat. Preheat oven to 200 deg F.
2. Using a wire whisk, beat the egg whites until white and soft peaks form. Set aside.
3. In a large bowl beat together the egg yolks, milk, yogurt and pumpkin puree.
4. Sift together the dry ingredients. Add mixture to the pumpkin mixture. Stir until just combined. Gently fold in the beaten egg whites.
5. Add 1 teaspoon of canola oil to the skillet. Brush oil over the surface of the skillet. When oil is hot, add the batter by heaping tablespoons to make 3” wide pancakes.
6. Place three chocolate chips on each pancake and lightly push them into the batter.
7. Cook pancakes until lightly browned on the bottom, 3 minutes, then flip and cook until the second side is brown, 2 - 3 minutes. Place pancakes on a sheet pan and keep warm in the oven. Make remaining pancakes, adding oil to the pan as needed.
