Buckwheat Chocolate Chip Pancake

Yields about 4 servings

3/4 cup (95 grams) all-purpose flour*
3/4 cup (90 grams) buckwheat flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 1/4 cups (300 ml) milk
1/2 cup (85 grams) semi-sweet or milk chocolate chips

In a large mixing bowl, whisk together flours, baking powder, sugar, and salt. Make a well in the center and add the egg, oil, and milk. Stir together until combined (a few lumps are okay). Fold in the chocolate chips.

Pour 1/4 cup of batter onto a heated, lightly greased griddle and cook each side until lightly browned. Serve hot with a drizzle of maple or blueberry syrup.

** To make these pancakes gluten-free, you can use a cup-for-cup gluten-free flour or, if you enjoy the flavor of buckwheat, increase the buckwheat to 1 1/2 cups and eliminate the all-purpose flour.