PEANUT BUTTER CHOCOLATE CHIP PANCAKES

INGREDIENTS

Pancakes ● 1½ cups wholewheat flour ● 2 teaspoons baking powder ● ¾ teaspoon salt ● 1 large egg, lightly beaten ● 1¾ cups almond milk ● ¼ cup SKIPPY ® Peanut Butter ● 1 tablespoon honey ● 1 teaspoon vanilla extract ● ¼ cup mini semisweet chocolate chips ● Chocolate chips for garnish SKIPPY® Peanut butter maple syrup ● ¼ cup SKIPPY ® Peanut Butter ● 1 cup maple syrup

INSTRUCTIONS

1. In a large bowl, whisk together the flour, baking powder and salt until combined. 2. In a medium mixing bowl, whisk together the egg, almond milk, SKIPPY ® Peanut Butter, honey and vanilla extract, until combined. Make a well in the flour mixture and pour the egg mixture into the flour mixture, stirring gently until combined. Fold in the chocolate chips. 3. Prepare griddle for medium heat. 4. Spoon ¼ cup of the pancake batter onto the lightly greased griddle. Cook pancakes for two to three minutes on each side. 5. To make the SKIPPY ® Peanut Butter maple syrup, place the maple syrup and SKIPPY ® Peanut Butter in a microwave safe bowl. Heat in microwave on high for 20 seconds. Whisk until smooth. 6. Serve the pancakes with the SKIPPY ® Peanut Butter maple syrup. Garnish with chocolate chips, if desired.

This recipe is recommended for four servings.