Whole Wheat Chocolate Chip Oatmeal Pancakes by Dawn

• 5 1/4 cups whole wheat flour
• 1 cup oatmeal
• 3 Tablespoons baking powder
• 3/4 - 1 Tablespoon salt
• 5 1/4 cups milk (I've also used almond non-dairy before, didn't notice a difference in taste)
• 3/4 cup butter, melted
• 6 eggs, beaten
• 9 Tablespoons raw sugar (I usually use a less)
• 1 bag chocolate chips (I've used 1/2 bag before, so whatever you like)

Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together. Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips. Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter. Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Makes 20-24 medium to large pancakes. (For swap, I gave each family half a batch.)

Freezer Instructions: Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.

To serve: Reheat in microwave or toaster oven for a few minutes. (If microwaving, we always defrost for couple minutes, and sometimes just eat them cold.) Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.