CHOCOLATE CHIP PEANUT BUTTER PANCAKES
Peanut butter pancakes loaded with chocolate chips and drizzled with hot, melted peanut butter.
INGREDIENTS
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon honey or agave
- 2 teaspoons baking powder
- 1.5 cups white whole wheat flour
- 1 2/3 cups Almond Breeze original almond milk
- 1/4 cup creamy peanut butter (I used natural peanut butter)
- 1/4 cup mini semisweet chocolate chips
Optional toppings
- extra melted peanut butter, extra chocolate chips, and/or maple syrup
INSTRUCTIONS
First, in a large bowl, combine the flour, baking powder and salt until well blended. Put aside.
Then, in another mixing bowl, whisk together the egg, almond breeze, peanut butter, honey and vanilla extract until well blended. Pour the peanut butter mixture into the flour mixture and whisk until just combined. (Be careful not to mix the dough too much.)
Heat a large sauté pan over medium-low heat. When hot, lightly spray the pan with cooking spray.
Pour 1/4 cup pancake batter into the pan for each pancake, then sprinkle 1 teaspoon of chocolate chips on top. Cook until the pancakes start to bubble and the edges start to set, 1 1/2 minutes. Turn over the pancakes and cook the second side until golden, 1 1/2 minutes. Transfer the cooked pancakes to a separate plate. Repeat with the remaining dough.
Serve hot, drizzled with additional peanut butter and chocolate chips (and / or maple syrup) if desired. Happy Cooking Time.
