Pumpkin Chia Pancakes

Have any of you been experimenting with chia lately?  It's such a great way to add protein to any meal, so I've been trying to think of ways to use it.  Breakfast is always a meal that I have a hard time with getting enough protein in because I only eat eggs once a week and no meat for breakfast ever (except once in a while).  So, finding protein filled breakfast options is key for me.

Since it's fall, apples and pumpkin are on the minds of many this time of year.  I decided to whip up a batch of these pumpkin chia pancakes over the weekend to freeze in individual servings so I could pull them out for a quick weekday breakfast.  Super good for you and super yummy! 

Pumpkin Chia Pancakes (makes 14-16)

2 cups milk
1/2 cup pumpkin pure  
4 tbsp butter, melted  
1 tsp vanilla  
1 egg  
2 cups flour
3 tbsp sugar  
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg  
1 tsp baking soda  
3/4 tsp salt
1/4 chia seeds

In a large bowl combine the flour, sugar, baking powder & soda, cinnamon, nutmeg, salt and chia seeds and stir to combine.  In a separate bowl whisk together the milk, pumpkin, butter, vanilla and egg.  Add to the dry ingredients and stir until just combined.

Heat griddle and spray with cooking spray.  With a 1/4 cup scoop, pour batter onto griddle - or make them whatever size you like (small, medium or large).  You'll know it's time to turn them when bubbles start to form and the one side is a nice golden brown.  Remove when cooked thru, and serve with maple syrup.