Chocolate Pancakes

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Again from the montreal gazette and attributed to norene gilletz healty kitchen cookbook. The berries can be either fresh or frozen.

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Steps

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In a large mixing bowl or a food processor fitted with the steel blade , combine flours , cocoa , sugar , baking powder , salt.

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Mix well.

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Add the eggs , milk , water oil , and vanilla.

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Whisk together , or process 8-10 seconds , or until smooth and blended.

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Using the rubber spatula , mix in the chocolate chips.

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Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.

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Drop the batter , using a scant 1 / 4 cup for each pancake , into the frying pan.

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Cook for 2-3 minutes , or until bubbles appear on the top.

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Turn pancakes with a rubber spatula and lightly brown for 2-3 minutes.

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Repeat with remaining batter.

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Because chocolate chips tend to sink to the bottom of the batter stir often.

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Serve pancakes warm with berries or yogurt.

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Ingredients

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all-purpose flour, whole wheat flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, eggs, skim milk, water, canola oil, pure vanilla extract, semi-sweet chocolate chips, raspberries, vanilla yogurt