Eggless, Whole Wheat Pancakes - Sweet & Savory Versions

After wintry weekend, it looks like spring is almost here. We had a snowfall this weekend and now we are in 50's. It feels good to see some sunshine and no snow. (Not exactly, I still see some in my yard.)
Kids are now home enjoying their weeklong spring break. Though they bring their lunch and snack boxes unfinished during school days, they seem to be always hungry when at home. There are going to be multiple snack times, I guess. :) Yesterday, I offered to make pancakes during their snack time. I was thinking about the apple based ones and still asked for their inputs. Shravs wanted her favorite chocolate chips in them while Shreyas recommended cinnamon and so here we are with chocolate chip pancakes. I consider them a hit since they asked for some more today after enjoying them yesterday.

Eggless, Whole Wheat, Chocolate Chip Pancakes:

Ingredients to make around 8 pancakes:

• 1 cup whole wheat flour
• 1 cup milk (milk at room temperature / luke warm. I used milk since I was serving kids.)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp sugar (optional)
• Cinnamon powder for flavor
• 1/4 cup chocolate chips
• Oil / ghee / melted butter to drizzle

Method:
Mix the flour, salt, sugar, baking powder and cinnamon powder. Gradually add the milk and whisk so that you end up with a lump free batter. Then gently combine the chocolate chips.
Heat a griddle or a shallow pan. Pour 1/4 cup batter and spread gently into a 4 - 5 inches circle. Drizzle a few drops of oil around the edges. Let it cook for about a minute. When it appears cooked, (In the pic,notice the edges are done while the center portion appears uncooked.) flip the pancake and cook for about 30 seconds or a little more when the other side too browns a little bit.
Repeat the same with the remaining batter.

Eggless, Whole Wheat, Savory Veggie Pancakes:
While the above version of pancakes look like kids' favorite, here is a version for the grown ups, particularly Indians who favor savory ones over sweeter ones.

Ingredients for 8 pancakes:

• 1 cup whole wheat flour (atta)
• 1 cup milk (at room temperature / luke warm) or water
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup grated carrot
• 1/4 cup chopped spinach
• A handful of frozen green peas
• 1 green chilie, finely chopped
• Oil / ghee / melted butter to drizzle

Method:
Mix the flour, salt and baking powder. Gradually add the milk and whisk so that you end up with a lump free batter. Then add the veggies & chili and mix well.
Make pancakes as above.