Chocolate Chip Pancakes

0.75 cup all-purpose unbleached flour
0.25 cup whole wheat flour
3 tbsp sugar
2 tsp baking powder
0.25 tsp salt
1 cup Lactaid milk
2 large eggs, separated
3 tablespoons Earth Balance Vegan Butter, melted
0.5 cup Ghirardelli semi-sweet chocolate morsels
Maple syrup, for serving


In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.


Heat griddle pan, ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining batter.

Based on Paula Deen's recipe found HERE.