Whole Wheat Peanut Butter Chocolate Chip Pancakes
Ingredients
The batter
-
1½
cups
white whole wheat flour
-
2
teaspoons
baking powder
-
1
teaspoon
salt
-
1
large
egg
-
1⅔
cups
Almond Breeze original almond milk
-
¼
cup
creamy peanut butter
-
1
tablespoon
honey or agave
-
1
teaspoon
vanilla extract
-
¼
cup
mini semisweet chocolate chips
Optional toppings
-
to taste
extra melted peanut butter
-
to taste
extra chocolate chips
-
to taste
maple syrup
Instructions
- 1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 2. In a separate bowl, whisk together the egg, almond milk, peanut butter, honey, and vanilla until combined.
- 3. Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to over-mix.
- 4. Heat a large sauté pan over medium-low heat and lightly spray with cooking spray.
- 5. Scoop ¼ cup of batter into the pan for each pancake and sprinkle with chocolate chips.
- 6. Cook until bubbles form and edges set, about 1½ minutes, then flip and cook until golden, about another 1½ minutes.
- 7. Transfer cooked pancakes to a plate and repeat with remaining batter.
- 8. Serve warm, drizzled with extra peanut butter and chocolate chips or maple syrup if desired.
Nutrition Facts (estimated)
Servings
10-12 pancakes
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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