Chocolate Chip Pancakes

Every Saturday my kids run to the kitchen to make pancakes.  They love to mix and measure all the ingredients for pancakes.  If your kids are like mine regular pancakes are not good enough they want mini, medium and large chocolate chip pancakes with real maple syrup and fresh whip cream.  These pancakes will start your morning off right because they are rich in whole grains and low in fat if you don't add to much whip cream.

Chocolate Chip Pancakes:
Servings:  12 medium pancakes

1 cup whole wheat flour
2 teaspoons of baking powder
1 teaspoon salt
1/8 cup flaxseed meal
1/8 cup wheat germ
2 eggs
1 cup none fat milk
1 cup buttermilk (1% milk fat)
2 Tablespoons molasses

canola oil for skillet
1/4 cup chocolate chips  (ghirardelli double chocolate bittersweet chips)
1/4 cup real maple syrup
whip cream (land Lakes Heavy Cream Whipped)

Pre-heat 2 stove tops:  Medium
Mix the flour, salt, baking powder, salt, wheat germ, and flaxseed meal in a bowl.  Add the buttermilk, none fat milk, eggs and molasses and stir with a wire whisk until the batter is smooth.  Trouble Shoot:  If the batter is to liquid add 1 tablespoon of flour until the batter is the right consistency.  If the batter is to thick add 1 tablespoon of milk until you get the right consistency.

When the skillets are hot drop a few drops of canola oil in the bottom of the skillets.  Ladle the pancake batter into the skillets and add 4 chocolate chips to each pancake while the pancake is cooking.  The pancake is ready to flip when you see little bubbles (about 3 minutes).  Then allow the pancake to cook on the flip side for 3 minutes or until golden brown.  Repeat the process until you are out of batter.  Serve the chocolate chip pancakes immediately with hot maple syrup and cool whip cream.

Chocolate Chip Pancakes with Whip Cream and Real Maple Syrup