A Semi-Sweet Short Stack: In Search of a Healthy Pancake

As I may have mentioned before, I've always been a huge fan of breakfast food.  However, I tend to lean towards the saltier eggs 'n' toast options instead of the sweeter waffles and pancakes.  I do love a good pancake every once in a while, so this morning I wanted to find a whole wheat recipe and steer clear of the refined carb trap.  Grouprecipes.com came to my rescue with their flaxseed pancakes (and yes, this is a thinly-veiled attempt to use up my ground flaxseed - I've been keeping it in the fridge but fear rancidness every time I open the bag).

The original recipe calls for water or rice milk but no one's trying to be vegan over here, so I used skim milk.

Grease and preheat a griddle on the stove at medium heat.

Mix the following together in a large bowl:

3/4 cup whole wheat flour
1/4 cup ground flaxseed
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar

Mix the following wet ingredients in another bowl:

1 egg, beaten
1 cup milk
2 tbsp canola oil

Combine the wet and dry mixtures. 

Optional: Stir in semi-sweet chocolate chips.

Pour about 1/4 cup batter per pancake onto the hot griddle.  Flip after the edges get dry and bubbles pop on the tops of the pancakes.

Overall,  I thought these pancakes were pretty satisfactory.  They were by no means "fluffy," but the texture wasn't as dense as I was afraid it might be.  The chocolate chips also added some excitement to the experience (not to mention the butter that kept sliding off the pancakes as I was trying to take pictures).  Bonus: there's leftover batter for tomorrow's breakfast!