Turn that pancake mix into a delicious, healthy indulgence! Try this take on Peanut Butter and Chocolate and never go back. Great served with sugar free syrup or Greek Yogurt.
INGREDIENTS 1 Cup FlapJacked Buttermilk Protein Pancake Mix 1 tsp pure vanilla 1/4 Cup PB2 (powdered peanut butter) 1/4 Cup Bittersweet Chocolate Chips (Coarsly chopped) 1-1/3 Cup Water (or unsweetened almond milk)
INSTRUCTIONS Combine Dry Ingredients (FlapJacked Pancake mix, PB2 and chocolate chips.) Add water and vanilla, mix well and let sit 3-5 minutes while you turn griddle onto low heat (275 - 285 degrees). (batter will start to form bubbles and thicken.) Use a 1/4 measuring cup to pour batter into 12 pancakes (we had to do this in two batches). Let cook until no more bubbles are forming in the center and the edges look dry. Flip and cook other side until golden brown. (About 3 minutes per side). ENJOY!