Welcome to Kate’s Kitchen with Teens.
Whole wheat pancakes give a healthier kick to regular pancakes – and who can resist chocolate chips?
What you need:
1 ½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon of sugar
3 tablespoons butter, melted
1 ¼ cup milk
½ cup chocolate chips (can substitute blueberries, raspberries, or chopped strawberries)
Sift together the dry ingredients. Mix the wet ingredients. Blend the wet and dry ingredients together–be careful to not mix all the lumps out–this is what makes the pancakes light and fluffy. Let the batter rest for 5 minutes. Spray a griddle pan with cooking spray and heat over medium-high heat. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on top (this is the sign to flip the pancakes); flip pancakes and let cook about 2 minutes more or until golden brown. Serve with butter and syrup.