Peanut Butter Chocolate Chip Pancakes

• temps actif: 20 minutes
• temps total: 25 minutes

Ingrédients

11/2 cups whole wheat flour

2 teaspoons baking powder

3/4 teaspoon salt

1 large egg, lightly beaten

12/3 cups almond milk

1/4 cup SKIPPY® Peanut Butter

1 tablespoon honey

1 teaspoon vanilla extract

1/4 cup mini semisweet chocolate chips

Garnish: chocolate chips

1 cup maple syrup

1/4 cup SKIPPY® Peanut Butter

Instructions

(1 of 9)

In large bowl, whisk together flour, baking powder and salt until combined.

(2 of 9)

In medium mixing bowl, whisk together egg and next 4 ingredients, until combined.

(3 of 9)

Make a well in flour mixture and pour egg mixture into flour mixture, stirring gently until combined.

(4 of 9)

Fold in chocolate chips.

(5 of 9)

Prepare griddle for medium heat (350°F)

(6 of 9)

Spoon ¼ cup of batter onto lightly greased griddle.

(7 of 9)

Cook pancakes 2 to 3 minutes on each side.

(8 of 9)

Serve with Peanut Butter-Maple Syrup.

(9 of 9)

Garnish with chocolate chips, if desired.

For the Peanut Butter-Maple Syrup (1 of 3)

Place 1 cup maple syrup and ¼ cup peanut butter in microwave safe bowl.

For the Peanut Butter-Maple Syrup (2 of 3)

Heat in microwave on HIGH 20 seconds.

For the Peanut Butter-Maple Syrup (3 of 3)

Whisk until smooth.