Healthify your mornings with the help of whole wheat flour, flaxseed, and powdered peanut butter. But you’ll never guess that they are good for you. When in doubt add chocolate chips.
This past week has been quite eventful. Last weekend I attended my friend Suzanne’s wedding in West TN and danced among dinosaur skeletons (and slid down a sweet two story slide). My lab went to happy hour at another restaurant on my list, Forno, which I had meant to try out for my birthday but neglected to remember that it coincided with graduation weekend and there wasn’t a reservation in sight. Yesterday I attended a free yoga session on campus which turned out to be a a perfect day to be outside and now I wish yoga could be practiced outside every day. Later that night had dinner at The Table and finally learned how to play Settlers of Catan after. And today? Well today is just another fine game day in Buckeye Nation which means I am finally going to be able to use my season tickets! I had to sell my tickets to the first two home games but thankfully they were not big heartbreaks. Now to secure parking…
Before heading out for the game I made sure to pack in a good breakfast, so here to join in on #PBChocSat isNational Pancake Day! How convenient is that? Obviously I had to make peanut butter pancakes for the occasion, but these are your everyday peanut butter chocolate chip pancakes. These are made with whole wheat flour, a little ground flax seed, and powdered peanut butter. And no that is not severely burned bacon on the side, it’s actually cocoa candied bacon! But more on that later (I am reserving them for an upcoming event known at #Choctoberfest so stay tuned!).
One year ago: Healthier Buffalo Cauliflower Dip
Two years ago: Ginger Soy Beef with Chile-Tomatoes & Peppers
Three years ago: Crunchy Oven-Fried Ravioli
Four years ago: Pumpkin Nutella Mini Cheesecake Bites
PEANUT BUTTER CHOCOLATE CHIP PANCAKES
1 cup white whole wheat flour
1/4 cup powdered peanut butter (I used PB&Co’s)
1 Tbsp ground flaxseed
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg, lightly beaten
2 Tbsp unsalted butter, melted
1 Tbsp sugar
1 tsp vanilla extract
1/4 cup mini semisweet chocolate chips
- In a large bowl, whisk together the flour, powdered peanut butter, baking soda, and salt.
- Add buttermilk, egg, butter, sugar, and vanilla extract. Stir just enough to combine. Fold in the chocolate chips.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop 1/4 cups of the batter onto the griddle, brown on both sides and serve hot.
Source: Adapted from my dad’s Buttermilk Pancakes.
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