Mini Chocolate Chocolate Chip Pumpkin Pancakes

Directions

1. Add the pumpkin, eggs, sugar, oil, vanilla, and maple syrup to a blender and pulse until smooth.
2. Pour the batter into a large bowl and add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. I also add about a teaspoon of spinach powder, which I make by dehydrating spinach at a low temperature in the oven until totally dry, then blending it until it becomes a powder.
3. Once the dry ingredients are fully incorporated, fold in the chocolate chips.
4. Heat a flat skillet over medium heat. Grease the pan if needed (I use a nonstick), and scoop about 2 tablespoons of batter onto the skillet in small circles.
5. Cook on one side until bubbles start to form, then flip. Cook on the reverse side for 1-2 minutes, until the bottom is lightly golden.
6. Serve immediately, or store in an airtight container in the fridge if you like them cold.