Ingredients
1½cupswhite whole wheat flour
2tspbaking powder
1tspsalt
1egg
1⅔cupsAlmond Breeze original almond milk
¼cuppeanut butter
1tbsphoney,or agave
1tspvanilla extract
¼cupmini semisweet chocolate chips
melted peanut butter
chocolate chips
maple syrup
Preparation
In a large mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
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.
Heat a large saute pan over medium-low heat. When hot, lightly spray the pan with cooking spray. Scoop ¼ 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 for 1½ minutes. Flip the pancakes over and cook the second side until golden for another 1½ minutes.
Serve warm, drizzled with extra peanut butter and chocolate chips if desired.
