1 cup plus 3 TBSP whole wheat flour
1 tsp baking powder
¼ tsp salt
¼ cup eggbeaters (equivalent to 1 whole egg)
1 cup 1% milk
3 TBSP sugar free hazelnut flavoring syrup (from the coffee aisle at the store)
1 TBSP canola oil
¼ cup semi-sweet chocolate mini chips
Butter flavored spray
Mix the wet ingredients together. In a separate bowl, mix the dry ingredients together and then add to the wet. Stir in the chocolate mini chips. The batter will be a bit lumpy-that’s ok.
Spray a non-stick pan with a couple of pumps of butter flavored spray. Pour ¼ cup of batter per pancake into preheated pan and let cook over medium until the surface shows a lot of bubbles.
Flip and cook another 2 minutes (check the first one and adjust cooking time based on your stove).