Half Way Healthy Pancakes

• 1 12 cups whole wheat flour
• 1 tablespoon vital wheat gluten flour
• 1 12 cups white flour or 1 12 cups unbleached white flour
• 3 teaspoons sugar
• 3 teaspoons baking powder
• 1 12 teaspoons baking soda
• 34 teaspoon salt
• 34 cup Egg Beaters egg substitute
• 1 12 cups buttermilk
• 1 12 cups soymilk
• 3 tablespoons vegetable oil
• 34 cup chocolate chips

1. Stir together flours, gluten, sugar, baking powder, baking soda, and salt.
2. Beat the egg substitute, buttermilk, soymilk, and oil.
3. Combine wet ingredients to the dry ingredients, and stir until combined, but do not overstir.
4. Pour batter onto a hot griddle using a 1/3 measuring cup.
5. You should get around 21 pancakes from this method.
6. Serve with a spray of smart balance and your favorite sugar free pancake syrup (not included in nutritional info).
7. Spread leftover onto a cookie sheet and freeze for several hours.
8. Once frozen place into a freezer bag for quick breakfasts during the work week.

whole wheat flour, vital wheat gluten flour, white flour, sugar, baking powder, baking soda, salt, egg beaters, buttermilk, soymilk, vegetable oil, chocolate chips

Taken from www.food.com/recipe/half-way-healthy-pancakes-226626 (may not work)