Breakfast

May 14, 2020

Double Chocolate Peanut Butter Pancakes

These Double Chocolate Peanut Butter Pancakes are thick, fluffy, and refined sugar-free. They are chocolate pancakes infused with salty peanut butter, bursting with chocolate chips, and drizzled with extra creamy peanut butter.

Warning: if you are allergic to peanut butter, I’m truly sorry because this post rants and raves about how amazing peanut butter is.

Ok. Now that that’s cleared up, let’s talk about chocolate and peanut butter.

Whoever decided these two flavors should be friends is truly a gift to mankind. The sweet richness of chocolate is the perfect balance for the saltiness of creamy peanut butter, so it’s no wonder there are so many recipes that use them together.

Lucky for you, these pancakes are like eating a Reece's Peanut Butter cup for breakfast, and after one bit, you’ll be hooked!

A stack of double chocolate peanut butter pancakes with peanut butter and chocolate chips on top

Ingredients you'll need

This recipe doesn’t require very many ingredients, but each one is very important to the overall taste and texture of the pancakes. I’ve tested this recipe five or six times to make sure everything was absolutely perfect!

Here’s what you’ll need to make my Double Chocolate Peanut Butter Pancakes:

  • All-purpose flour
  • Peanut butter powder (this is the one I use)
  • Cocoa powder
  • Baking powder
  • Ripe banana (banana with brown spots!)
  • 100% creamy peanut butter (this brand is my favorite!)
  • Almond milk (or any milk, really, but I prefer almond!)
  • Chocolate chips OF COURSE

Out of all these ingredients, the most important one is the peanut butter powder. I always always always keep this magic stuff on hand because it is so versatile!

I can make regular peanut butter with it or I can add it to my baking as a dry ingredient (rather than a wet ingredient). It lowers the calorie count and the grams of fat but keeps the protein content; I basically treat it like a pseudo protein powder!

If you don’t have any, go to the store and buy some. You won’t regret it!

A stack of double chocolate peanut butter pancakes

Substitutions

If you must, there are a few substitutions you could make with this recipe.

I have not personally tried some of these combinations, so please note that they could work, but the taste and texture will be different.

  • For gluten-free diets: substitute 1:1 flour for gluten-free flour. I don’t recommend almond flour or coconut flour.
  • If you don’t have peanut butter powder: add two tablespoons flour, one tablespoon of creamy peanut butter, and add more milk until you reach your desired consistency. Note: I have not tried this recipe without PB powder, so let me know what you think!
  • If you don’t have almond milk: skim, 1% or 2% will work just fine! For dairy-free diets, I recommend sticking with almond or cashew milk to maintain the nutty flavor. I have not tried this recipe with coconut milk.
  • If you don’t have a banana: you can use one egg (one flax egg for vegans) and one tablespoon granulated sugar. For a natural sugar option, use 1 tablespoon maple syrup.

A stack of double chocolate peanut butter pancakes with maple syrup being poured on top

I can't wait to hear how much you love these pancakes! They are a family favorite and perfect for any occasion, whether it's a school morning, a weekend breakfast, or a holiday brunch.

Be sure to tag me on social media @kapaicooking and leave a comment and rating below! Your feedback is valuable to the content development here at KPC. Happy baking!

Double Chocolate Peanut Butter Pancakes

These Double Chocolate Peanut Butter Pancakes are thick, fluffy, and refined sugar-free. They are chocolate pancakes infused with salty peanut butter, bursting with chocolate chips, and drizzled with extra creamy peanut butter.

Author:

Brooke Harmer

Prep:

5

min

cook:

10

min

total:

15

min

servings:

2

Ingredients

  • ½ C all-purpose flour
  • 2 Tbsp peanut butter powder
  • 1 ½ Tbsp cocoa powder
  • 1 tsp  baking powder
  • 1 banana, mashed (ripe)
  • 1 Tbsp 100% creamy peanut butter
  • ½ C almond milk
  • ½ tsp vanilla
  • ¼ C chocolate chips (optional)

Instructions

  1. Whisk flour, peanut butter powder, cocoa powder, and baking powder in a small bowl.
  2. In a medium-sized bowl, stir together the mashed banana, peanut butter, almond milk, and vanilla.
  3. Pour the dry ingredients into the wet ingredients and mix until well combined. You may add milk more milk if you like thinner pancakes.
  4. Heat a large griddle or skillet to medium heat and spray with cooking spray. Using a 1/4 C measuring cup, pour pancake batter onto the skillet and sprinkle in chocolate chips (if desired). Cook 2-3 minutes or until edges have set and you see bubbles on top, then flip and cook another minute.
  5. Serve warm with a drizzle of creamy peanut butter, extra chocolate chips, and maple syrup!

Notes

Nutrition facts do not include chocolate chips or peanut butter drizzle.

Nutrition

Serving: 3 pancakes / Calories: 261 / Fat: 6g / Saturated Fat: 0.6g / Carbohydrates: 43g / Fiber: 3.9g / Sugar: 10g / Protein: 10.8g