1 cup unbleached flour
1/2 cup whole wheat flour
2 tablespoons ground flax
3 tablespoons cocoa powder
2 teaspoons baking powder
2-3 tablespoons Sucanat
2 tablespoons oil (vegetable or canola)
1 1/2 cups soy milk
1 1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
Obviously, this isn't the healthiest breakfast, but sometimes a girl has to splurge...especially during that time of month. We need all we can get to make that time a bit more....tolerable.
Mix all of the dry ingredients in a large bowl.
In a medium bowl, mix the Sucanat and wet ingredients.
Combine the bowls and fold in chocolate chips. If the batter is too dry, add a tiny bit of water. If it's too wet, add a little bit of flour.
Pour onto a heated and lightly oiled skillet. Cook for 2 or so minutes until bubbles rise on the edges of the pancake. Flip and cook for an additional 2 or so minutes.
I like to serve these over bananas and topped with a little bit of chocolate syrup and some sugar-free maple syrup.