Whole wheat peanut butter chocolate chip pancakes are like dessert for breakfast! This fluffy, doughy and moist stack is what pancake dreams are made of!

Whole wheat peanut butter chocolate chip pancakes are like dessert for breakfast! This fluffy, doughy and moist stack is what pancake dreams are made of!
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So….breakfast this weekend.

I got you covered.

No need to wake up Saturday or Sunday morning and think of what “special” thing to make because you finally have more than 5 minutes to shove it down your throat before getting out the door.

Did you know it was pancake week?

Of course you did. You’ve probably read it at least 100 times over like I have, bookmarked at least 10 delicious pancake recipes (you can see all 25+ of mine there!) to try out and wondered what the hell this whole Shrove thing was, right?

Or is that just me?

Totally had never even heard the word “shrove” until this week, reinforcing what a good Catholic I am I’m not.

Peanut butter chocolate chip pancakes with peanut butter topping are doughy, fluffy and delicious for breakfast!

It’s almost a stretch even calling these pancakes because they taste like straight up dessert.

There’s peanut butter and chocolate chips in them and on top. They remind me of a more decadent version of these sweet potato chocolate chip pancakes as well as the topping for my favorite fluffy chocolate waffles.

Orange juice will not suffice alongside, you’re going to want to pour yourself a glass of milk instead.

Healthy peanut butter chocolate chip pancakes - try a stack this weekend for breakfast!

And just in case you’re struggling with some post meal guilt after these lovelies (which you really shouldn’t be because hey, they’re whole wheat and packed with protein!)…

All can be erased by eating an entire sheet pan of roasted vegetables for dinner.

Not that I’d know anything about that.

Side note – if you want two great protein packed pancake recipes try these protein pancakes and these pumpkin protein pancakes. They’re sure to keep you satisfied for hours with the amount of healthy protein in those guys!

These pineapple buckwheat pancakes are also a great non-traditional protein protein pancake option with some sneaky cottage cheese in that recipe.

Enjoy! Unless you’re one of those people that gave up chocolate for lent (fools…kidding!).

Only 38 more days…

More peanut butter and chocolate recipes to try:
No Bake peanut butter chocolate chip balls
Peanut butter chocolate chip protein balls
Chocolate peanut butter smoothie
Chocolate waffles with peanut butter sauce

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Peanut Butter Chocolate Chip Pancakes

Servings: 2 servings
Prep: 3 minutes
Cook: 10 minutes
Total: 13 minutes
Whole wheat peanut butter chocolate chip pancakes are like dessert for breakfast!

Ingredients 

  • 1/2 cup whole wheat pastry flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons creamy peanut butter, melted
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon canola oil
  • 3 tablespoons dark chocolate chips

Instructions 

  • Preheat skillet or pancake pan to medium heat.
  • Combine all ingredients except chocolate chips in a medium bowl and whisk together.
  • Fold in chocolate chips.
  • Grease pan and pour batter (it will be very thick from the coconut flour) in about 1/4 cup measurements onto pan (you might have to shape it into pancake form a bit).
  • Cook for approximately 2 minutes per side.
  • Serve warm, top with a peanut butter & milk sauce and extra chocolate chips if desired.

Nutrition

Serving: 1SERVINGCalories: 483kcalCarbohydrates: 45gProtein: 15gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 89mgSodium: 665mgPotassium: 465mgFiber: 7gSugar: 13gVitamin A: 223IUVitamin C: 0.1mgCalcium: 291mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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49 Comments

  1. I am very excited to make these tomorrow night. My fiance loves all of the ingredients so I am thinking he will absolutely love them. I do have a quick question regarding the peanut butter sauce you use. You say to mix peanut butter with milk. Do you have the parts of how much peanut butter to milk you use? Do you melt the peanut butter first?

    1. I honestly don’t remember. I probably heated 2T of pb in the microwave for a few seconds to get it creamy and then stirred in milk until I got a good pourable consistency. Just play with it a bit until you get it how you want.