This may be my new breakfast combo. I loved these so much when I tested them out last week that I turned this recipe into waffles too.
Peanut butter and mini chocolate chips are a match made in heaven. Who’s with me?
IMO, a stack of these would be sweet to serve on up this weekend for the Valentine (s) in your life. Since the holiday falls on a weekend, a breakfast date is in order. Plus breakfast is my most favoritest meal of the day.
Do you have any plans with your sweetheart this weekend? As much as I’d love to go out of town to the beach, we will most likely keep it low key and stay warm in the house because it’s been in the low 30s/40s here, which is FREEZING for Florida. So much so, we’ve had to put blankets on our plants to keep them warm. Is that silly or what?
We’ve been really working on “sleep training” minus the crying with Parker to get him comfortable in his crib but with this cold weather, I can’t get him warm enough so he’s been snuggling next to us. His room has two old windows that don’t hold the heat well, and our room get’s super warm and stuffy with the heat on. Major con of old houses.
If you have any tips on getting a squirmy baby to sleep in their crib– let me know! He’s 4 months old and a very strong and persistent little dude.
- 1 cup 100% whole wheat white wheat flour
- 1/4 cup powdered peanut butter (PB2)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon brown sugar
- 1 egg
- 1 tablespoon coconut oil
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet mini chocolate chips
- In medium sized bowl, whisk together flour, powdered peanut butter, baking soda, salt and brown sugar.
- In small bowl, whisk together egg, coconut oil, almond milk and vanilla extract.
- Pour wet ingredients into dry, stir gently to combine.
- Stir in chocolate chips.
- Preheat non stick skillet or griddle over medium and lightly coat with butter,
- Pour 1/4 cup pancake batter on skillet and cook until edges are formed and top begins to bubble, then flip and continue to cook until pancake is golden brown on both sides.
- Top each pancake with raspberries, mini chocolate chips, peanut butter, and maple syrup.
- Note: toppings not included in nutrition information.
- Serving Size: 1 pancake
- Calories: 105
- Sugar: 2g
- Sodium: 252mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 23mg
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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