Tuesday, January 29, 2013

Multigrain Peanut Butter Pancakes with Chocolate Chips


Yesterday, Trey wanted me to make chocolate chip pancakes for breakfast. Since I was only cooking for the two of us, and we both LOVE whole grains, I decided to healthify my usual "cooking for a crowd" recipe. The results were absolutely delicious, and much healthier than traditional white flour pancakes.

Multigrain Peanut Butter Pancakes with Chocolate Chips

1 egg, lightly beaten
3/4 milk
1 Tablespoon sugar
2 Tablespoons extra light olive oil
1 Tablespoon ground flax seed meal
1 Tablespoon no-sugar-added peanut butter
1 teaspoon vanilla
1/3 cup quick oats
2/3 cups white whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Chocolate chips to taste (I just sprinkle a few on each pancake as a I cook)

In a large bowl, whisk together the egg, milk, sugar, oil, flax seed meal, peanut butter, and vanilla. Stir in the oats, flour, baking power, salt, and cinnamon, mixing only until just combined.

To prepare: heat a buttered griddle pan over medium heat. Drop a scant quarter cup of batter onto the griddle for each pancake; sprinkle on a few chocolate chips if desired. Cook until pancakes are puffed and dry around the edges. Flip and cook other side until golden brown and cooked through.

Serve warm with maple syrup and lots of fresh fruit!

The Gentle Mom

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