Instructions

• In a large bowl whisk together 1 cup self-raising flour, 1/2 cup wholemeal/whole wheat flour, 1/2 cup unsweetened cocoa powder, 3 tablespoons raw sugar (or chosen sweetener), 1 teaspoon baking powder, and a pinch of salt until evenly combined.
• In a separate bowl whisk together 4 tablespoons light butter (melted) and 2 teaspoons pure vanilla extract. Add 1 1/2 cups low fat/skim milk (or almond milk) and whisk until smooth.
• Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no large dry streaks remain. Do not overmix. Fold in the 1/2 cup chocolate chips of choice with a spatula.
• Preheat a nonstick frying pan or griddle over low–medium heat. Lightly grease the pan with cooking spray or a small amount of oil.
• For each pancake, pour about 1/4 cup of batter onto the hot pan. Cook until the surface forms bubbles and the edges look set, then flip and cook the other side until cooked through. Repeat with remaining batter, adjusting heat as needed to prevent burning. Transfer cooked pancakes to a plate and keep warm.
• Reserve the 1/4 cup dark or milk chocolate chips for the sauce. To make the chocolate sauce, place those 1/4 cup chocolate chips in a microwave-safe bowl with 3 tablespoons low fat/skim milk (or almond milk). Microwave in 15–30 second bursts, stirring between bursts, until the chocolate is fully melted and the mixture is smooth. (Alternatively, melt together in a heatproof bowl over simmering water, stirring until smooth.)
• Stack or arrange the pancakes, drizzle the warm chocolate sauce over them, and serve immediately.