Ingredients:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar (or 2 teaspoons Splenda)
1 pinch of salt
1/2 cup milk
1/2 teaspoon vinegar
1/4 cup Egg Beaters (or another egg substitute)
1/2 tablespoon mild-flavored oil
2 tablespoons mini chocolate chips
Directions:
In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
In a separate small bowl or measuring cup, mix the milk and vinegar and let sit for a minute to slightly thicken. Add the egg substitute and the oil, then stir to combine.
Pour the wet ingredients into the dry ingredients and stir gently just until the batter is smooth and no large lumps remain. Avoid overmixing.
Heat a griddle or nonstick skillet over medium heat (about 325–350°F). To test readiness, sprinkle a few drops of water on the surface — when they dance and bead, the pan is hot enough.
Lightly grease the griddle if needed. Pour roughly 1/3 cup of batter onto the hot surface for each pancake. Sprinkle a few mini chocolate chips onto each pancake immediately after pouring.
Cook until the bottoms are golden and bubbles form and begin to pop on the surface, then flip and cook the second side until deep golden and cooked through.
Transfer finished pancakes to a warm plate and repeat with the remaining batter and chips.
Servings: Makes several small pancakes (about 4–6, depending on size).
Preparation time: 5 minutes
Total time: 15 minutes