Whole wheat peanut butter pancakes with chocolate chips
The first photo is my kiddos’ favorite breakfast. The photo below is my husband’s twice-monthly output in the kitchen. (Well, I take that back. He’s also a topnotch dishwasher on a daily basis.) But Jim is the master pancake maker around here, and our kids are completely addicted to these particular pancakes. Jim’s been making them for such a long time now, that I don’t know where the recipe even came from. He pulls out my biggest mixing bowl and stirs up a gigantic amount of batter. He actually triples this recipe. Then he spends forever at the griddle. When this giant pile of pancakes cools, they are stacked between waxed paper squares and stored in ziploc bags in the freezer.
The kids eat these for breakfast every single day. And, man, do we hear about it if there aren’t any. I know there’s a little chocolate in there, but seriously, it’s still a great way to start their days. I like sending them off knowing they’ve had a nice, warm, filling breakfast. Brain food. And it’s really nice to know they’re all made ahead of time so breakfast on school days is a total stress-free time. It’s definitely a win-win situation.
Recipe: Peanut Butter Pancakes with Chocolate Chips
2 c. white whole wheat flour (or 1 c. whole wheat flour and 1 c. all-purpose flour)
2 Tbsp. baking powder
2 Tbsp. packed light brown sugar
1 tsp. salt
2 c. milk (add a little more milk for a thinner batter)
1 c. creamy peanut butter
1 tsp. vanilla extract
2/3 c. mini semisweet chocolate chips
Combine all dry ingredients in large bowl. Mix eggs, milk, and vanilla in a separate bowl. Pour wet mixture into dry mixture. Add peanut butter. Stir only enough to combine all ingredients. Chocolate chips can be added to batter or used to top pancakes on the griddle. Drop by 1/3 cupfuls onto hot griddle. Makes approx. 16 pancakes.