Prepare your flax eggs by whisking the 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set the “eggs” aside to thicken

In a mixing bowl, whisk together all of the dry ingredients, from the flour to the salt.

In a separate bowl whisk together all of the wet ingredients, from the pumpkin puree to the maple syrup, including the thickened flax eggs.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.

On a heated non-stick pan or a pan greased with cooking spray or coconut oil, cook ¼ cup of pancake batter at a time. Pour the batter onto the hot skillet and spread it out with the back of spoon to make a round circle. Wait for bubbles to form in the batter before flipping the pancake over and allowing the other side to cook for another minute or two. Continue this process until all of the batter is used up.

Serve the pancakes warm with maple syrup, more chocolate chips or whatever toppings you desire!