Description
Holy yummy in my tummy… Chocolate Chip Peanut Butter Pancakes for the win! Peanut butter flour and mini chocolate chips in a fluffy pancake = breakfast made in heaven.
Scale
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1 pancake
- Calories: 105
- Sugar: 2g
- Sodium: 252mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 23mg