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Whole Wheat Chocolate Chip Pancakes

April 20, 2013
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My family loves these thick, whole wheat pancakes with melted chocolate chips tucked inside. Top with butter, powdered sugar and strawberry slices for a beautiful brunch! Also delish topped with pure maple syrup.

Ingredients:
1 3/4 cups whole wheat flour
2 Tablespoons light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups lowfat buttermilk
3 Tablespoons canola oil
1/2 cup chocolate chips

Directions:

  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  • In a large bowl, whisk together egg, buttermilk and oil.
  • Stir in dry ingredients and mix just until moistened (batter will be lumpy).
  • The batter will be pretty thick, but if it’s too thick for your taste, mix in a couple more Tablespoonfuls of buttermilk.
  • Heat large skillet or griddle and spray with nonstick spray.
  • Scoop batter onto heated griddle, using 1/4 cup measuring cup.
  • Spread into a circle and sprinkle a few chocolate chips on top.
  • Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under a bit and appear dry when you place the spatula underneath.
  • Flip and cook the other side for a minute or two.
  • Pancakes should be golden brown on both sides.
  • Serve immediately.
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