Whole Wheat Peanut Butter Chocolate Chip Pancakes

Name: Whole Wheat Peanut Butter Chocolate Chip Pancakes
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1.5 cups white whole wheat flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 egg; 1 2/3 cups Almond Breeze Original Almondmilk (or any other unsweetened varieties); 1/4 cup creamy peanut butter (I used natural peanut butter); 1 tablespoon honey or agave; 1 teaspoon vanilla extract; 1/4 cup mini semisweet chocolate chips; Extra melted peanut butter; extra chocolate chips and/or maple syrup (optional toppings)

Cook Time:
25 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Total Fat	37 g

Total Carbohydrates	55 g

Cholesterol	40 mg
Sodium	720 mg

Potassium	650 mg
Dietary Fiber	11 g
Sugars	19 g

Protein	20 g

Directions

Step 1 complete
In a large mixing bowl, whisk together flour, baking powder and salt until combined. Set aside.
Step 2 complete
In a separate mixing bowl, whisk together egg, Almond Breeze, peanut butter, honey, and vanilla extract until combined. Pour the peanut butter mixture into the flour mixture, and whisk until just combined. (Be careful not to over-mix the batter)
Step 3 complete
Heat a large saute pan over medium-low heat. When hot, lightly spray the pan with cooking spray. Scoop 1/4 cup of pancake batter into the pan for each pancake, then sprinkle 1 teaspoon of chocolate chips on top. Cook until the pancakes start to bubble and the edges begin to set, 1 1/2 minutes. Flip the pancakes over and cook the second side until golden, 1 1/2 minutes. Transfer cooked pancakes to a separate plate. Repeat with the remaining batter.
Step 4 complete
Serve warm, drizzled with extra peanut butter and chocolate chips (and/or maple syrup) if desired.