Peanut Butter Chocolate Chip Pancakes

Between my husband and the dog, peanut butter has become a staple in the house. So much so that I buy the huge 5 pound jar. A few weeks ago we ran out and it wasn't in the grocery budget to stock up on it. Eric and Arya had to go two whole weeks without their peanut butter, and I got plenty of complaints from Eric and sad eyes from Arya as she tried to give me her Kong toy (which usually gets filled with peanut butter). So when I finally bought a jar, Arya got her Kong full of peanut butter and Eric got these amazing peanut butter pancakes.

Recipe adapted from here.

Ingredients:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup water (or milk, if you prefer. I actually like water better)
1/3 cup smooth peanut butter
1 egg
1 tablespoon vegetable or canola oil
1 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips

Directions:
Heat griddle or skillet to medium heat. Grease with cooking spray.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine water, peanut butter, egg, oil, and vanilla extract. Add dry ingredients to wet ingredients and mix until well-combined.Fold in chocolate chips.

Pour 1/4 cup portions onto the griddle or pan. Cook until little bubbles appear, about 3 minutes. Flip and cook the other side until brown, about 2 to 3 minutes.

Serve with butter or syrup, if so desired.

Peanut butter chocolate chip pancakes, bacon, and eggs with cheese, kale, and bacon

Enjoy!

~Krissy

More Breakfast Recipes:
Blueberry Muffins
French Toast in a Mug
Homemade Hash Browns
Individual Bacon and Cheese Quiches
Monkey Bread Muffins
Only the Best Homemade Cinnamon Rolls
Pumpkin Oatmeal
Quiche in a Mug
Strawberry Chocolate Chip Muffins
Sweet Buns Three Ways: Cherry, Blueberry, and Cream Cheese 

Pancakes with Raspberry Sauce

Fruit sauces--cherry, strawberry, raspberry, blueberry--so perfect for summer. They go on ice cream, brownies, and breakfast food like waffles, French toast, and pancakes. Well, my raspberries were about to go bad and I didn't know what to make for dinner--which usually means breakfast for dinner (or canned soup).

For the pancakes I used Martha Stewart's recipe, but you can use boxed pancake mix too.

Ingredients:
Pancakes
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted
1 egg

Raspberry Sauce
3 cups raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water

Directions:
Pancakes
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, combine the milk, butter, and egg. Add dry ingredients to the wet ingredients and combine. Be careful not to overmix.

Grease skillet or griddle with cooking spray and heat over medium heat.

Spoon 2 to 3 tablespoons of batter onto the skillet to make one pancake. Cook until surface of pancakes develops bubbles and a few of the bubbles have burst, about 1 to 2 minutes. Flip and cook until browned on the underside, another 1 to 2 minutes. Repeat with remaining batter. (Recipes makes approximately a dozen pancakes).

Raspberry Sauce
Mix sugar and cornstarch together in a saucepan. Stir in water. Cook over medium-high heat, stirring continuously, until the mixture thickens. Add raspberries and bring to a boil. Reduce the heat to a simmer and cook for approximately 10 minutes.

Pour raspberry sauce over pancakes.

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug
Homemade Hash Browns
Individual Bacon and Cheese Quiches
Monkey Bread Muffins 
Pumpkin Oatmeal
Quiche in a Mug