In a medium bowl, combine your flour, sugar, baking powder, baking soda, salt and cocoa.

In a separate bowl, mix together your pumpkin, egg, 2 1/4 cups of buttermilk, vanilla and oil. You may need to add slightly more buttermilk if you want to thin your batter out a bit.

Combine your wet and dry ingredients until just mixed (do not over mix).

Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.

Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.

If using chocolate chips, sprinkle a few on top of pancake prior to flipping.

Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.

Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.

Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.