Chocolate Peanut Butter Cup Pancakes
Thick, fluffy chocolate pancakes studded with peanut butter cups and drizzled with a maple-peanut butter sauce. These pancakes are vegan and whole wheat, too!
Ingredients
- 1 cup white whole wheat flour can sub all-purpose, if desired'
- 3 Tablespoons cocoa powder
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 cup warm tap water
- 2 Tablespoons maple syrup
- 2 Tablespoons peanut butter the kind with just peanuts and salt in the ingredients
- 1 teaspoon vanilla extract
- 2 peanut butter cups chopped (can sub 1/4 cup mini peanut butter cups or 1/4 cup chocolate chips)
Maple-Peanut Butter Sauce
- 2 Tablespoons peanut butter the kind with just peanuts and salt in the ingredients
- 1 Tablespoon maple syrup
- 1 Tablespoon warm tap water
- 1/4 teaspoon vanilla extract
Instructions
- 1. Put a large skillet on the stove over medium heat.
- 2. Make pancake batter by adding all ingredients to a bowl and stirring until just combined. Fold in the peanut butter cups last.
- 3. Grease the hot skillet with butter or coconut oil, and pour batter onto the pan. I used a 1/3 cup measuring cup to get 4 evenly sized pancakes. Cook for 2-3 minutes, then flip and cook another 2 minutes, or until cooked through.
- 4. Make peanut butter sauce by thoroughly mixing all ingredients in a small bowl. Spoon sauce over pancakes, and top with extra maple syrup and butter, if desired.
Notes
I can usually eat 2 pancakes, but found these to be extra filling, and only ate one. So, depending on how hungry you are, this recipe could serve 2-4 people. Double the recipe to feed a larder crowd.
Adapted from My Fluffy Whole Wheat Pancakes