1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups low-fat milk or almond/soy milk
1/4 cup maple syrup
2 tsp. vanilla
Sliced fresh strawberries or fresh raspberries to garnish
Semi-sweet chocolate chips melted and drizzled on top (optional)
In a large bowl, combine the flour, baking powder, baking soda, and salt; temporarily set aside.
In a separate bowl, whisk the milk, maple syrup, eggs, and vanilla together until blended well.
Add the wet ingredients to the bowl of dry ingredients, then stir everything together until combined. Do not overmix.
Warm a non-stick pan. Scoop about ¼ cup of batter into the pan. Cook until the edges are set and the batter begins bubbling all throughout the top.
Lift and flip the pancake. Cook the other side for another 30 seconds until the pancake is set.
Arrange strawberry slices or raspberries on top of the pancakes, then drizzle melted chocolate all over.
Cooks in: 10 minutes
Pairs well with Survivor Cabernet Sauvignon.