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Okay.  So while doing my daily round of drooling over food websites, I hit Joy the Baker’s post on peanut butter and chocolate. Ever since then (this was about 24 hours ago) I have been thinking, day dreaming, and craving peanut butter and chocolate.  This morning, I had enough- I wanted something with peanut butter and chocolate and I wanted it now.

So I ate a chocolate pancake with peanut butter swirl.

Then I ate a peanut butter waffle with a chocolate swirl.

While both of these pancakes were delicious, something was still missing.  So,  I smothered both kinds of pancakes in a banana sauce.

For a girl who has been eating eggs for breakfast every morning, this felt like I hit the jackpot.  Take that peanut butter and chocolate craving!

Peanut Butter Chocolate Swirl Pancakes
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Serves: 8

Ingredients
  • Chocolate Batter:
  • ¼ cup unbleached all purpose flour
  • ½ cup whole wheat flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup milk
  • 1 none egg
  • 1 tablespoon butter
  • Peanut Butter Batter:
  • ½ cup unbleached all purposed flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup milk
  • 1 none egg
  • 1 tablespoon melted butter
  • 2 tablespoon natural smooth peanut butter
  • Banana Topping:
  • 2 ripe bananas
  • ¼ cup milk
  • 1 tablespoon maple syrup

Instructions
  1. In a medium bowl, combine all the dry ingredients for chocolate batter. Stir in milk, egg, and melted butter until batter comes together. If batter is still a little thick (should be easily pourable) add in a little more milk. Set aside and repeat with peanut butter batter in a separate bowl.
  2. Heat a skillet over medium heat. Scoop about a fourth of the chocolate batter and smooth out to a circle. Take the peanut butter batter and drizzle two lines across the chocolate pancake. With a knife, swirl the peanut butter into the chocolate part of the pancake. Continue, reversing every other pancake (so you will also have peanut butter pancakes with a chocolate swirl.) Cook on one side until little bubbles form on the surface. Flip the pancake and continue to cook until pancake is done.
  3. If you are making a lot of pancakes, turn your oven on to 200˚ to keep pancakes warm until you are ready to serve.
  4. To make banana topping, combine the three ingredients in a food processor and pulse until banana is slightly chunky.

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  • http://www.healthyfoodforliving.com Lauren

    I think I just fell in love! These pancakes look downright delectable! I will have to make them soon :) .

  • http://sweetandsavorytooth.com Heather I.

    Peanut butter and chocolate is probably my most favorite combo ever. I never thought of making a chocolate pancake. Totally bookmarking this!

  • http://sunshine.collapse.bg/en/ Irina

    Oh my God!
    I’m craving PB chocolate pancakes now! I will definitely make the for tomorrow’s breakfast.

    Thanks!

  • http://asoutherngrace.blogspot.com grace

    in the past, i’ve confessed to loving pancakes in any form, but these are particularly stupendous. the banana sauce ROCKS. :)

  • Libby

    So I may be a sugar-a-holic here, but is there no sugar in the batter?

    • erin

      I tend to not like overly sweet pancakes and with the banana/maple syrup combo- I let that be my sweetener. I’m sure it wouldn’t hurt to throw in sugar though!

  • Lori Delgado

    Hi Erin; These sound great! I am more of a waffle girl and make belgium waffles often, how did you make the waffle version, same recipe? Sounds so good!

    • erin

      Pancake and waffle recipes are almost always interchangeable. Some people say you should increase the fat (oil) when making waffles but I never do and seem to have good luck!