Whole-Wheat Chocolate Chip Pancakes {freezer-friendly!}

Whole-Wheat Chocolate Chip Pancakes

• 2 cups whole-wheat flour
• 2 Tablespoons sugar (I used coconut sugar this time because that’s all I had!)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 beaten eggs
• 2 cups milk, buttermilk or sour milk*
• 4 Tablespoons melted butter (you can also use oil or coconut oil, but we prefer butter)
• 1/3 cup chocolate chips

Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.

Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.

Cook on a greased pancake griddle. Serve immediately or cool and freeze.

To freeze: Lay cooked and cooled pancakes on a baking sheet and stick in the freezer for 30 minutes to an hour (until frozen). Remove from pan and place in airtight freezer bags or containers.

To thaw: Take desired number of pancakes out of freezer bags and heat one to two at a time in the microwave for one to two minutes. Or, place on a baking sheet and cook in a 350-degree oven for 15 to 20 minutes until heated through. Serve immediately.

Makes around 10 regular-sized pancakes. I usually double or quadruple the recipe when I make it for the freezer.

*You can buy milk that you find marked down at the store or milk that is almost souring and then just thaw it in the refrigerator or in a sink full of warm water and use it in pancakes to save money.