Today I made these healthy Whole Wheat Peanut Butter Pancakes. Their aroma is heavenly and they are simply delicious. They will provide a quick but hearty breakfast for our family on a very fun-filled and busy weekend. I included instructions on freezing these at the bottom of the recipe. Enjoy!
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Whole Wheat Peanut Butter Pancakes
2 cups whole wheat flour (I use King Arthur Brand)
1 teaspoon baking powder
1/2 teaspoon salt
5 Tablespoons butter
1/2 cup natural peanut butter (I use Skippy Natural Chunky peanut butter)
2 cups milk
1/2 cup mini chocolate chips
Mix flour, baking powder, and sea salt. In a small sauce pan, melt butter and peanut butter together, stirring so that it won’t scorch. Pour melted butter and peanut butter, along with the milk and eggs into the flour mixture. Whisk until well mixed. Gently stir in the chocolate chips.Cook the pancakes on a buttered griddle or skillet, flipping halfway through cooking. Serve with real maple syrup or your favorite pancake topping.
You could take two pancakes and spread a layer of peanut butter topped with banana slices in between to make a quick on-the-go breakfast sandwich. Makes about 20 three inch pancakes.
To freeze, line a cookie sheet with parchment paper, and lay pancakes in a single layer. Put in your freezer for 1 hr. Remove from the freezer and put frozen pancakes in freezer ziploc bags. Each morning, just grab a bag of pancakes from the freezer, place on a microwaveable safe plate, and warm for 45-60 seconds.