Chocolate chip pancakes made with swirl milk and white chocolate chips, topped with a lush peanut butter sauce, honey and extra chocolate chips. Drizzle on some extra honey and the chocolate chips for added sweetness and you're all set to have the perfect breakfast.

This breakfast truly is a delight for peanut butter lovers! This breakfast is not only so tasty but it’s also quite healthy and easy to make! Read on to find out more!

Classic Chocolate Chip Pancakes with a Twist… A Swirl to Be Precise!

Chocolate chip pancakes are an absolute classic! If you can find these chocolate swirl chips, I definitely do recommend them! While I love the classic semi-sweet chocolate chips, I have a major weakness for white chocolate chips. These chips are genius since you get the best of both worlds!

What if I Can’t Find Swirl Chocolate Chips?

That’s okay if you don’t have these chocolate chips! These swirl chocolate chips are simply a blend of white chocolate and semi-sweet chocolate chips. So, use half white chocolate chips and half chocolate chips in your batter and on top.

Protein-Packed Pancakes

All you need to complete these pancakes is the creamy peanut butter sauce. The peanut butter sauce helps boost the protein content of the pancakes because if you use powdered peanut butter as I did, there is a lot more protein than in regular peanut butter.

Making the Peanut Butter Sauce

In a small bowl, pour in cream and simply add the powdered peanut butter in the cream and mix well. So easy!

I used powdered peanut butter since that was what I had on hand and it made A LOT of sauce! The key is equal parts cream and equal parts peanut butter! These pancakes were so coated and it was really amazing! If you don’t have powdered peanut butter, you can use regular peanut butter. Simply use half the amount of regular creamy peanut butter. Keep in mind that your sauce may be a bit thicker, but if that’s what you’re going for then feel free to experiment and let me know the results in the comments!

Chocolate Swirl Pancakes with Creamy Peanut Butter Sauce

The pancakes themselves are simple chocolate chip pancakes, using either swirl chocolate chips or a mixture of white and semi-sweet chocolate chips. When making your batter, add the oat flour, most of your honey, and baking powder. Slowly add water and mix either by hand or with a stand mixer. Keep mixing until you’ve reached a thick but runny batter. Add in your chocolate chips, reserving 2 tbsp for topping.

Cook your pancakes as described in my basic recipe for pancakes Honey and Oat Pancakes.

After you’ve stacked your pancakes, drizzle on some extra honey and the chocolate chips for added sweetness and you're all set to have the perfect breakfast of champs! Enjoy!

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Breakfast, Pancake, Healthy

American

Yield: 6 pancakes

Author: Anadi

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Chocolate Swirl Pancakes with Creamy Peanut Butter Sauce

Chocolate chip pancakes made with swirl milk and white chocolate chips, topped with a lush peanut butter sauce, honey and extra chocolate chips. Drizzle on some extra honey and the chocolate chips for added sweetness and you're all set to have the perfect breakfast.

Prep time: 10 MCook time: 15 MTotal time: 25 M

Ingredients:

1 Cup all purpose flour or 1 3/4 Cups quick oats (160 g), blended into oat flour
2 tsp baking powder
1 1/4 Cup water or milk
1 large egg
1 Tbsp honey
6 Tbsp powdered peanut butter
1 tsp vanilla extract
6 Tbsp half and half 10% cream
2 tsp butter
4 Tbsp swirl chocolate chips (if you can't find swirl, mix semi-sweet and white!)

Instructions:

Preheat the oven to 200 F.
In a large mixing bowl, add the flour/oat flour and baking powder. In a separate bowl, mix together the wet ingredients - water/milk, egg, honey and the vanilla extract.
Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but runny pancake batter. Mix in the chocolate chips, reserving 2 tbsp for topping.
In a bowl, add the peanut butter and cream. Mix well and transfer the mixture into a measuring cup.
Heat a pan to medium heat, melt some butter and using a 1/4 measuring cup pour the pancake batter. Flip the pancake when you see bubbles start forming, about 1-2 minutes and cook on the other side for another minute. After each pancake is done, transfer to the oven on a baking tray to keep warm.
To assemble the pancakes, first layer all the pancakes on top of each other. Drizzle the top with the creamy peanut butter sauce, reserved honey and reserved chocolate chips. Serve hot and enjoy

Notes:

I used milk and white swirl chocolate chips in this recipe. If using creamy peanut butter, use 3 Tbsp peanut butter and whisk well with the half and half cream.