Preheat a cast iron skillet or griddle on medium heat.
Whisk all your dry ingredients together (minus the flaxseed meal) in a medium bowl and set aside.
In a separate bowl, beat in the flaxseed meal and the wet ingredients until smooth. Pour this over the dry ingredients and stir until the batter is smooth. You want it to be slightly runny but still hold its shape. Fold in the chocolate.
Test to see if your pan is hot by flicking water on it. If the water sizzles, you’re ready to cook!
Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and cook the pancakes until little bubbles begin to form in the batter, about 2 – 3 minutes. Flip them over and cook for another few minutes.
Serve with you choice of toppings (additional chocolate chips + VT maple syrup get my vote!), and of course, enjoy!
* instead of individual spices, you can also use 1 teaspoon pumpkin pie spice