I ran to Target last night and was SHOCKED at the offensive display they had out. Christmas decorations. On October 2nd. In better real estate than the Halloween decorations. What the what?! Maybe I’m a bit of a Grinch because I grew up down the road from the world’s largest Christmas store, but I’d really appreciate if everyone else could clutch their pearls as they stagger away from that display when they see it.
Naturally, apple cider was on an end cap about 20 feet away and I was having such an allergic reaction to the sight of fake pine trees, that I had to buy a million gallons. I am now comfortably drowning in a piping hot cup of apple cider, so take THAT sneaky Christmas. And now I realize how super dated this post will be. Hello people from the future reading this in April! Luckily, there’s no peanut butter season or chocolate season. I think we can all agree on staging a huge protest if that ever happens. Though, I wouldn’t mind if there were an “eat super extra PB this month because it’s peanut season” mandate.
No surprise here, these pancakes are vegan + whole grain just like I like `em. Because they’re borderline dessert, I had to make as many healthy decisions as possible. Don’t worry, there’s still some sugar and loads of peanut butter, and obviously chocolate. But it’s not crazy indulgent that you can only have it on Saturday when calories don’t count 😉
4 tbsp. turbinado or regular sugar (+ 2 tbsp. if you aren’t using a sweet topping)
2 tbsp. chia seeds
2½ tbsp. cocoa powder
1 tsp vanilla extract
1¾ c + 2 tbsp. milk of choice, divided
½ c peanut butter (I used crunchy with no ingredients other than peanuts)
Preheat your griddle to 300 degree F or heat a griddle.
Whisk together the flour, baking powder, salt, sugar, and chia seeds in a large bowl. Measure ½ c and remove to a small bowl.
In the large bowl, add cocoa powder, vanilla, and 1¼ c milk. Stir until just combined and set aside.
In the small bowl, stir in ½c + 2 tbsp. milk until almost combined. Microwave the peanut butter for 30 seconds until melty and easily stirred. Stir into the small bowl mix.
Spritz your griddle with nonstick spray. Pour ¼ c of the chocolate batter on the griddle and dollop with peanut butter batter until the chocolate is about ½ covered. Repeat with remaining batter (I got a total of 8 pancakes). Cook until bubbles appear and pop on the surface of the chocolate part of the pancake (bubbles will likely not appear on the denser peanut butter part). Flip and cook other side for a few minutes, until slightly browned and crispy
Serve topped with syrup, jelly, powdered sugar, or as is.
Nutritional estimate uses unsweetened almond milk. This is a little more splurge-worthy than I usually make my pancakes. Each pancake has about 1 tbsp. of peanut butter, which contributes healthy fats (and their associated calories) to the recipe.
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