Chocolate and peanut butter collide to create out of this world pancakes, that still manage to be a smart start to your day!
I know I would be sold!
My son requested chocolate peanut butter oatmeal for his birthday breakfast, but I decided to step it up a notch and turn his favorite oatmeal bowl into a decadent pancake. And the smile on his face and plate that he licked clean said it all–he LOVED these pancakes.
While I served them for a special occasion (which typically means I throw nutrition rules out the door), these pancakes are really quite a reasonable choice to start your day with. Pretty awesome, huh?! That means you could eat these like everyday–okay, maybe once a week!
The pancakes started out in the blender, with my fabulous Gluten-Free Blender Pancakes. A few simple things thrown into the blender and you are good to go. For this recipe, I added PB2, which is powdered peanuts (or peanut flour) to the batter to give the pancakes a peanutty flavor along with some extra protein.
Then I made a simple peanut butter syrup, which may have ended up in my coffee that morning as well…..and that was simply GENIUS! How do you make peanut butter syrup? A little milk (or water), sugar, and peanut butter.
And because nothing goes better with peanut butter than chocolate, I melted some dark chocolate to drizzle over the top and finally placed a homemade peanut butter cup on the top.
Yep, this was certainly worthy of a birthday! In fact, I would love it for MY birthday (hint, hint!!)
Now onto the cooking!
- For the pancakes:
- 1 cup oatmeal (be sure to use gluten free oats if needed)
- 2 eggs
- ¾ cup milk (any variety)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 ripe bananas, broken into chunks
- ¼ cup PB2 powder
- For the Peanut Butter Syrup:
- 2 tablespoons peanut butter
- 2 tablespoons sugar
- ½ milk or water
- For the dark chocolate:
- ¼ cup dark chocolate chip or chunks
- Peanut Butter cups for topping (optional)
- For the pancakes:
- Preheat a greased skillet/griddle to medium heat. Dump oats, milk, baking powder, vanilla, eggs, banana, PB2 into blender and give it a whirl until everything is combined and oats are blended well. I like these pancakes thicker, but feel free to add a bit more liquid if desired.
- Pour about ¼ cup of batter onto skillet and cook until small bubbles form, about 4 minutes. Flip and cook 2-4 minutes a side.
- For Peanut Butter Syrup:
- Heat milk and sugar together over medium heat (or in microwave for 30 second intervals) until sugar is dissolved. Whisk in peanut butter until smooth.
- For Chocolate:
- Melt chocolate chunks/chips in microwave for 30 second intervals, stirring after each 30 seconds until melted.
- To serve:
- Place 2 pancakes on each plate. Drizzle each with peanut butter syrup and then melted chocolate. Top with peanut butter cup if desired.
So maybe the melted chocolate and peanut butter syrup make these babies only healthy enough for once a week–but the oats, eggs, and bananas are pretty great start to any day!