Whole-Wheat Chocolate Chip Pancakes With Chocolate

Name: Whole-Wheat Chocolate Chip Pancakes With Chocolate Peanut Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour; 1 teaspoon baking powder; 12 egg; ½ cup milk, plus more; milk, if needed; ¼ teaspoon salt; ½ tablespoon Splenda sugar substitute; ¼ cup chocolate chips; ¼ cup chunky peanut butter; ⅛ cup chocolate chips

Servings: persons

1
Pancakes: Stir together flour and baking powder, set aside.
2
Beat together the egg, milk, salt and Splenda in a bowl.
3
Stir in flour until just moistened, add chocolate chips, and stir to incorporate.
4
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray.
5
Pour approximately 1/4 cup of the batter into the pan for each pancake.
6
Cook until bubbly, about 1 1/2 minutes.
7
Turn, and continue cooking until golden brown.
8
Chocolate Peanut Butter Spread: Place peanut butter in microwave-safe mug and microwave until partially melted (about 15-20 seconds).
9
Remove from microwave and stir in chocolate chips.
10
Place peanut butter back in microwave for about another 15-20 seconds or until chocolate has melted.
11
Spread over pancakes.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup whole wheat flour, 1 teaspoon baking powder, 12 egg, ½ cup milk, plus more, and more.

Yes, Whole-Wheat Chocolate Chip Pancakes With Chocolate Peanut Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole-Wheat Chocolate Chip Pancakes With Chocolate Peanut Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions