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!
Chocolate Peanut Butter Pancakes
- For the pancakes:
- 1 cup oatmeal be sure to use gluten free oats if needed
- 2 eggs
- 3/4 cup milk any variety
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 ripe bananas broken into chunks
- 1/4 cup PB2 powder
- For the Peanut Butter Syrup:
- 2 tablespoons peanut butter
- 2 tablespoons sugar
- 1/2 milk or water
- For the dark chocolate:
- 1/4 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 1/4 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.
Melt chocolate chunks/chips in microwave for 30 second intervals, stirring after each 30 seconds until melted.
Place 2 pancakes on each plate. Drizzle each with peanut butter syrup and then melted chocolate. Top with peanut butter cup if desired.