There are few food combinations we like better than peanut butter and chocolate so these were a great Saturday morning treat in our house. Plus by adding some peanut butter to the batter, it boosts the protein and keeps the kids full longer. Does anyone else feel like they spend 75% of their day feeding their children?! Some days I will not even be done cleaning up the breakfast dishes before someone is asking me if it is lunch time yet. I automatically doubled the recipe I based these off of so that I would have some to freeze and eat throughout the week but, if for some crazy reason you DON'T want 30 pancakes, just halve it.
Not surprisingly, the kids all scarfed these down. And it took my hungriest kid a whole hour to ask if it was lunchtime yet. They did, however, ask why they weren't green. When I make pancakes I always blend half a bag of fresh spinach into the batter but this morning I was lazy. It would certainly work with this recipe, though.
- 1 1/2 cups whole wheat flour (I used King Arthur's White Whole Wheat)
- 1 1/2 cups rolled oats
- 1/4 cup sucanat/honey/pure maple syrup (can substitute white/brown/turbinado sugar but it won't be "clean")
- 2 Tbsp baking powder
- 1 tsp salt
- 1/4-1/2 cup PB2 powdered peanut butter OR 1/2 to 1 cup natural peanut butter (depending on how peanut-buttery you want it. I used a 1/2 cup PB2 because, when I make something that is supposed to be peanut butter flavored, I like that to be the dominant flavor. But we are kind of partial to peanut butter.)
- 2 1/2 cups milk of choice
- 1/2 cup apple sauce (can omit if using regular peanut butter instead of powdered)
- 2 eggs
- 2 tsp almond/vanilla extract
- 1/4 cup ground flax seeds (optional but it thickens the batter a bit)
- 1/4-1/2 tsp ground nutmeg (optional)
- 1/2 a bag of fresh spinach (optional)
- chocolate chips (technically optional. You could sub blueberries or raisins or pieces of banana or something instead)
TWO: Pour batter by the 1/4 cupful onto hot griddle. (I have an electric griddle and I set it to 350. Regardless of what type of griddle/pan you use, a good rule of thumb is that it's preheated when you flick a drop of water onto the surface and it imediately sizzles and dances around.)
THREE: Drop 6 or 8 chocolate chips on each pancake in a circle with one in the middle. (I do it this way instead of mixing them into the batter because then I can space them out so each bite has just enough chocolate to seem indulgent. Plus everyone’s pancake has the same number of chocolate chips and no one fights for a particularly chocolatey one… Matt.)
FOUR: When the top is bubbly and almost set, flip and cook another minute or so until both sides are golden brown.
Freeze leftovers using the flash freeze method to feed your freezer stash.
Per pancake made with 1/2 cup PB2, skim milk, ground flax, and no spinach- 89 Calories (19 Calories from Fat), 2g Total Fat, 0.8g Saturated Fat, 0g Trans Fat, 12mg Cholesterol, 109mg Sodium, 184mg Potassium, 14g Total Carbohydrates, 1.5g Dietary Fiber, 5.4g Sugars, 3.5g Protein, 1% DV VitA, 0% DV VitC, 8% DV Calcium, 4% DV Iron
Per pancake made with 1 cup natural peanut butter, skim milk, ground flax, and no spinach- 135 Calories (55 Calories from Fat), 6g Total Fat, 1.6g Saturated Fat, 0g Trans Fat, 12mg Cholesterol, 98mg Sodium, 181mg Potassium, 14.7g Total Carbohydrates, 2g Dietary Fiber, 5.4g Sugars, 5.5g Protein, 1% DV VitA, 0% DV VitC, 8% DV Calcium, 10% DV Iron
|My lovely assistant. "If I just stretch out a little bit maybe I can swipe one." |
(Notice the fork in her left hand, ready for action)
|Never mind the spatula, let's see if I can just get a bite on my fork.|
|Almost there...... Darn these short baby arms and mean Mommy |
putting my stool JUST far enough away