How To Make Peanut Butter Chocolate Chip Pancakes
A decadent breakfast pancake made with creamy peanut butter, chocolate chips, and whole wheat flour for a flavorful and fluffy breakfast meal.
Serves:
Ingredients
- 1½cupswhite whole wheat flour
- 2tspbaking powder
- 1tspsalt
- 1egg
- 1⅔cupsAlmond Breeze original almond milk
- ¼cuppeanut butter
- 1tbsphoney,or agave
- 1tspvanilla extract
- ¼cupmini semisweet chocolate chips
optional toppings:
- melted peanut butter
- chocolate chips
- maple syrup
Instructions
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In a large mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
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In a separate mixing bowl, whisk together egg, Almond Breeze, peanut butter, honey, and vanilla extract until combined. Pour the peanut butter mixture into the flour mixture and whisk until just combined.
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Heat a large saute pan over medium-low heat. When hot, lightly spray the pan with cooking spray. Scoop ¼ cup of pancake batter into the pan for each pancake, then sprinkle 1 teaspoon of chocolate chips on top.
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Cook until the pancakes start to bubble and the edges begin to set for 1½ minutes. Flip the pancakes over and cook the second side until golden for another 1½ minutes.
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Serve warm, drizzled with extra peanut butter and chocolate chips if desired.
Nutrition
- Calories: 140.74kcal
- Fat: 5.91g
- Saturated Fat: 1.79g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.47g
- Polyunsaturated Fat: 1.60g
- Carbohydrates: 19.65g
- Fiber: 2.74g
- Sugar: 4.90g
- Protein: 4.78g
- Cholesterol: 16.00mg
- Sodium: 177.93mg
- Calcium: 159.84mg
- Potassium: 151.63mg
- Iron: 1.22mg
- Vitamin A: 6.88µg
- Vitamin C: 0.01mg
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