Whole-Wheat Chocolate Chip Pancakes With Chocolate Peanut Butter
- 34 cup whole wheat flour
- 1 teaspoon baking powder
- 12 egg
- 12 cup milk, plus more
- milk, if needed
- 14 teaspoon salt
- 12 tablespoon Splenda sugar substitute
- 14 cup chocolate chips
- 14 cup chunky peanut butter
- 18 cup chocolate chips
- Pancakes: Stir together flour and baking powder, set aside.
- Beat together the egg, milk, salt and Splenda in a bowl.
- Stir in flour until just moistened, add chocolate chips, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray.
- Pour approximately 1/4 cup of the batter into the pan for each pancake.
- Cook until bubbly, about 1 1/2 minutes.
- Turn, and continue cooking until golden brown.
- Chocolate Peanut Butter Spread: Place peanut butter in microwave-safe mug and microwave until partially melted (about 15-20 seconds).
- Remove from microwave and stir in chocolate chips.
- Place peanut butter back in microwave for about another 15-20 seconds or until chocolate has melted.
- Spread over pancakes.
whole wheat flour, baking powder, egg, milk, milk, salt, splenda sugar substitute, chocolate chips, chunky peanut butter, chocolate chips
Taken from www.food.com/recipe/whole-wheat-chocolate-chip-pancakes-with-chocolate-peanut-butter-260993 (may not work)