Chocolate Chip Pancakes

These pancakes are a hit in our house and for brunches with friends. I usually make a double batch, cook them up, and freeze the extras for a luscious midweek breakfast that makes me feel totally spoiled!

Chocolate Chip Pancakes

1 cup reduced-fat Bisquick
1/4 cup unsweetened cocoa
1/4 cup eggbeaters
2 TBSP Splenda (I don't feel this is necessary in this recipe)
1/3 cup mini chocolate chips
1 cup fat-free buttermilk (I use reconstituted non-fat dry milk;
1 c water and 1/3 dry milk powder)

Mix all ingredients together and cook on hot griddle or pan.

Watch carefully, as the batter is brown colored and so are
burned pancakes! Cook on one side until bubbles form and
edges are cooked, then flip and cook for another minute
or so, checking to be sure they don't burn.

2 WW points each. These are so sweet they don't need syrup!