These freeze very well too.

1 1/4 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons melted butter
1 tsp vanilla extract
3/4 cup chocolate chips

Preheat skillet. Combine flour, sugar, baking powder and salt in a large bowl. Mix in liquid ingredients until smooth. Fold in chocolate chips. Pour 1/4 cup of batter into skillet. Cook until bubbles form on top and begin to pop, then flip. Serve immediately. (These don’t even need syrup!)

NOTE: These make very thick pancakes – the batter is stiffer than most pancakes mixes, but they are beautiful and fluffy. We love ‘em! )

3 cups rolled oats
1 cup pecans – coarsely chopped (you could use any kind of nut you prefer – cashews, almonds, etc. or a combination)
3/4 cup shredded coconut
1/4 cup olive oil
1/4 cup brown sugar (packed)
1/4 cup honey
dash of salt

Preheat oven to 250 degrees. Mix the oil, brown sugar , honey, and salt in a large bowl. Add other ingredients and mix well. Line a cookie sheet with parchment paper and spread granola out evenly. Bake in oven for 45 minutes to one hour, stirring every 15 minutes until nicely toasted. When finished, throw a handful of chocolate chips on top and allow to melt. Let mixture cool completely, then store in an airtight container.

I have used applesauce instead of the oil.  It makes the granola a little “chewier”, but none of my family noticed the difference.  You could also use dried fruit (I love dried pineapple in this!) instead of chocolate chips if you prefer. I eat this like cereal with milk poured over the top. Everyone in our house loves it, and it doesn’t last long. I normally double the recipe – it’s that good!