Friday, February 5, 2016

Healthy Chocolate Peanut Butter Pancakes

I had intended to make another batch of these to share with all of you on Sunday but was lucky enough to have a SNOW DAY today!  Southern Maine has had so little snow that it was a very exciting and unexpected day off.   The predictions for the storm changed overnight and instead of a dusting we were getting 6 inches during the day.  Snow days always mean one thing in our house, a pancake breakfast!  
These are seriously good.  My oldest asked twice, "Are you sure these are actually healthy?!"  I think he thought I was trying to play some trick on him.  Both boys also screamed, "Put them on the blog!"  They devoured them in a matter of seconds which says a lot since my little one is very hard to get to eat anything.  They are also delicious enough to have as a quick desert.
Make sure that you don't overmix these pancakes.  This will make them dense due to the whole wheat flour.  They also use powdered peanut butter to give it a nice peanut flavor without the extra calories and fat.  You can find this at a health food store or in a lot of grocery stores with the regular peanut butter.  

Healthy Chocolate Peanut Butter Pancakes
Servings: 8 ★ Size: 2 pancakes ★ 
Smart Points 4 ★ Points Plus 4 ★ Calories: 138 ★ 
Total Fat: 2 g ★ Saturated Fat: 1 g ★ Protein: 7 g ★ Carbohydrates: 28 g ★ 
Fiber: 4 g ★ Sugars: 6 g ★ Sodium: 224 mg ★ Cholesterol:  27 mg


· 2 medium bananas, very ripe
· 2 tablespoons brown sugar
· 1 1/2 cups skim milk
· 1/4 cup 0% fat Greek yogurt
· 1 egg
· 1 teaspoon vanilla 
· 1 1/4 cups whole wheat flour
· 1/4 cup cocoa powder, unsweetened
· 1/4 cup powdered peanut powder (I used PB2)
· 3 teaspoons baking powder
· 1/4 teaspoon salt


1. Mix the bananas and brown sugar until they only have small lumps.

2. Add the skim milk, Greek yogurt, egg, and vanilla.  Mix until combined.

3. Add the whole wheat flour, cocoa powder, powdered peanut butter, baking powder, and salt.  Mix until just combined.  Be careful not to overmix here or it will create dense pancakes.

4. Pour 1/4 cup batter onto a non-stick griddle or frying pan that has been sprayed with non-stick spray. Cook over a medium heat for 3-4 minutes until the bottoms are browned.  Flip and cook the tops for an additional 1-2 minutes.  It should make 16 pancakes that are about 5 inches diameter each.  

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