For Pancakes:
1 c. white flour
½ c. whole wheat
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1 large egg
1¼ cup whole milk
1 Tbsp. honey
1 Tbsp. vegetable oil, plus extra for greasing the pan
1 c. pumpkin puree, canned

For Chocolate Filling:
1 c. cream cheese
2 Tbsp. cocoa powder
2 Tbsp. honey


Sift the first 6 ingredients in a bowl. In a separate bowl, combine the rest of the ingredients. Slowly add the dry ingredients to the wet until combined; it is ok if there are some lumps. Heat a large sauté pan or griddle over medium heat and grease with oil. Drop about 2 tablespoons of the pancake mixture onto the griddle and cook for 2 minutes on each side until golden. Set aside and allow to cool. In a small bowl, combine all of the ingredients for the filling until smooth. Place 1 tablespoon of the filling between two pancakes to make a sandwich. Continue to make the rest of the pancake sandwiches before serving.


Makes 18 Pancakes