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.
This might be my new favorite breakfast. I loved these pancakes so much when I tested them last week that I turned the same batter into waffles too.
Peanut butter and mini chocolate chips are a perfect pairing. Who’s with me?
A stack of these would be lovely to serve this weekend for someone special. Since the holiday lands on a weekend, a cozy breakfast date is a great idea. Breakfast is my favorite meal of the day, so this is right up my alley.
Do you have plans with your sweetheart this weekend? We’d love to go to the beach, but we’ll probably keep things low-key and stay home since temperatures have been in the low 30s and 40s — freezing for Florida. We even put blankets over our plants to keep them warm.
We’ve been gently sleep-training Parker so he’s comfortable in his crib, but the cold weather has made it harder to keep him warm, so he’s been snuggling with us. His room has older windows that don’t retain heat well, and our bedroom gets stuffy when the heat is on — one drawback of older houses.
If you have tips for helping a squirmy 4-month-old settle in the crib without tears, please share — he’s a determined little guy.
I hope you enjoy these Chocolate Chip Peanut Butter Pancakes and have a lovely holiday weekend. It already feels like Friday — bring on the weekend!
Chocolate Chip Peanut Butter Pancakes
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 pancakes 1x
Description
Chocolate Chip Peanut Butter Pancakes are a delicious breakfast treat: peanut butter flour and mini chocolate chips folded into a fluffy pancake batter for a sweet, satisfying start to the day.
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 a medium bowl, whisk together the flour, powdered peanut butter, baking soda, salt, and brown sugar.
- In a small bowl, whisk the egg, coconut oil, almond milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently to combine. Do not overmix.
- Fold in the mini chocolate chips.
- Preheat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until the edges set and bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve warm with toppings such as raspberries, extra mini chocolate chips, a drizzle of peanut butter, and maple syrup if desired. (Toppings are optional and not included in the 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
