1/2 cup(s) flour, whole-Wheat 1/2 cup(s) flour, all-purpose 1/4 cup(s) Cocoa powder, unsweetened 1/4 cup(s) Sugar, granulated 2 tablespoon Flax seeds, ground 1 1/2 Teaspoon Baking powder 1/2 Teaspoon Salt 1 large egg(s) 1 large egg white(s) 1 cup(s) Milk, fat-free 1 tablespoon Oil, canola 1 Teaspoon vanilla extract 1/2 cup(s) Chocolate chips, semisweet yogurt, nonfat, flavored, 1 dollop (optional) whipped dessert topping, canned, 1 generous squirt (optional) Chocolate, dark, shavings, 1 sprinkling (optional)
1In a large mixing bowl, whisk together the flours, cocoa, sugar, flaxseed, baking powder, and salt. In a medium bowl, lightly beat the eggs, then add milk, oil, and vanilla, and whisk until combined. Pour wet ingredients over dry ingredients, and stir until batter is just blended and no dry streaks remain. Delicately fold in chocolate chips. Take care not to over mix, as this will cause pancakes to be chewy. If time allows, let the batter rest for 10 minutes before making pancakes. Cook pancakes until small bubbles form around the edges, about 1 to 2 minutes. Flip the pancakes and cook about 1 minute longer, until the center is cooked. Recoat skillet with oil spray between batches to prevent pancakes from sticking. Enjoy the pancakes plain, or add your desired toppings (yogurt, whipped topping, and/or dark chocolate shavings).