1. In a medium bowl, whisk together the pumpkin puree, egg, and melted butter.

2. In a smaller separate bowl, whisk together flour, baking powder, baking soda, cocoa powder, and spices.

3. Stir the dry ingredients into the pumpkin mixture and add the chocolate milk. Stir until just combined. The mixture should be thick, but pourable. If it is too thick (not pour-able), then add more chocolate milk by the 1/4 cup.

4. On a greased or buttered griddle over medium-low heat, add 1/3 cup of batter. Cook each pancake for 2-3 minutes on the first side until bubbles start to form on the pancake and the edges start to firm up. Flip and cook for another 2 minutes on the second side.

5. Serve topped with syrup or whipped cream, if desired, and pair with a glass of real milk – chocolate or classic, whichever you prefer!

Note: Nutrition figures are based on using low-fat chocolate milk, and include an 8-ounce glass of low-fat classic milk.

• 6 g Fat
• 3.5 g Saturated Fat
• 30 mg Cholesterol
• 12 g Protein
• 39 g Carbohydrates
• 2 g Fiber
• 330 mg Sodium
• 406 mg Calcium