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)
Instructions
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.
Notes
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.