Whole Wheat Cinnamon Chocolate Chip Pancakes

Happy Friday! Breakfast is my favorite meal of the day, well except maybe dessert if that counts as a meal, so the other night we had breakfast for dinner. It is not common for me to be able to convince Jason to share my love of breakfast for 2 meals so I was excited. He had been craving hash browns and since we didn't have them for breakfast I took that opportunity to go for dinner. I subscribe to Self magazine and usually like their healthy recipes so why not try it out on my beloved chocolate chip pancakes. This recipe uses whole wheat pastry flour, quick cooking oats and honey as a natural sweetener to be healthier. The pancakes are thinner than usual so be sure to keep an eye on them while cooking to avoid burning. As the weekend approaches these are a great healthier spin on a breakfast treat you can try for breakfast, brunch or in my case dinner...enjoy!

Whole Wheat Cinnamon–Chocolate Chip Pancakes
Makes   pancakes (2 servings)
Adapted from: Self Magazine

Ingredients:
1/2 cup whole-wheat pastry flour
6 Tablespoons quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites
2 teaspoons honey
4 Tablespoons semi-sweet chocolate chips
3/4 cup skim milk
Vegetable cooking spray

Directions:
Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl.

Make a well in the center of flour mixture. Place egg white, honey, chocolate chips and milk in well. Stir liquid with a wooden spoon until flour is just combined.  Add more milk if needed for desired consistancy.

Heat a griddle over medium heat and coat with cooking spray. Pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip and cook other side, about 1 minute more. Serve and enjoy!