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.
