Peanut Butter Chocolate Chip Pancakes

• 1/2 cups Whole Wheat Pastry Flour
• 2 Tablespoons Coconut Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 Tablespoons Creamy Peanut Butter, Melted In Microwave
• 1/2 cups Milk
• 1/2 teaspoons Vanilla Extract
• 1 Egg
• 1 Tablespoon Canola Oil
• 3 Tablespoons Dark Chocolate Chips

1. Preheat skillet or pancake pan to medium heat.
2. Combine all ingredients except chocolate chips in a medium bowl and whisk together. Fold in chocolate chips.
3. Grease pan and pour batter (it will be very thick from the coconut flour) in about 1/4-cup measurements onto pan (you might have to shape it into pancake form a bit). Cook for approximately 2 minutes per side.
4. Serve warm. If desired, top with a peanut butter and milk sauce and extra chocolate chips.

whole wheat pastry flour, coconut flour, baking powder, ubc, peanut butter, milk, vanilla, egg, canola oil, chocolate chips

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/peanut-butter-chocolate-chip-pancakes-2/ (may not work)