2 cups whole-wheat flour (we use freshly-ground flour)
2 tablespoons turbinado (or sugar)
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.