1/2 c whole-grain flour

1/2  c all-purpose flour

1/4 c unsweetened cocoa powder

1/4 c sugar

2 tbs ground flaxseed

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

1 egg white

1 c skim milk

1 tbs canola oil

1 tsp vanilla

1/2 c semisweet chocolate chips

1 dollop nonfat flavored yogurt (optional)

1 generous squirt whipped topping (optional)

dark chocolate shavings (optional)

Whisk together the flours, cocoa, sugar, flaxseed, baking powder, and salt in a lg bowl. Set aside.

In a med bowl, lightly beat the egg and egg white; then add the milk, oil, and vanilla, and whisk until well combined.

Pour the wet ingredients over the dry ingredients, and stir until the batter is just blended and no dry streaks remain.

Gently fold in the chocolate chips. Take care not to overmix, as this will cause the pancakes to be chewy. If time allows, let the batter rest for 10 minutes before cooking the pancakes.

Spray a griddle with nonstick oil spray and warm over med-high heat.

Ladle the batter onto the griddle to form about 12 medium pancakes (use 1/4 cup batter per pancake). Cook the pancakes until small bubbles form around the edges, 1-2 minutes. Flip the pancakes and cook until the center is cooked, about 1 minutes. Recoat the skillet with nonstick oil spray between batches to prevent the pancakes from sticking.

Enjoy the pancakes plain, or add your desired toppings.

6 servings (2 pancakes per serving) 275 calories per serving