There is a cute little cafe in my town that makes specialty pancakes from scratch every week. Guess what last weeks was?! Reese's pancakes!!! I really wanted to go indulge but I knew that my stomach would probably hurt after the fact. So, I decided to make my own, healthier version!
Gluten-Free Peanut Butter Chocolate Chip Pancakes
- 1/4 cup Gluten-Free Flour (I used Bisquick)
- 1/4 cup Unsweetend Vanilla Almond Milk
- 1/4 cup Egg Whites
- 1 tbsp Organic Unsweetened Applesauce
- 1/4 tsp Organic Cinnamon
- 1/4 tsp Vanilla Extract
Toppings:
- 1/2 tbsp Dark Chocolate Chips
- 1/2 tbsp Peanut Butter Chips
- Sugar Free Pancake Syrup
Instructions:
- Combine all ingredients in a mixing bowl.
*Tip* I like to mix my ingredients in a glass measuring cup with a spout because it's easy to pour out into a pan!
- Spray pan with non-stick cooking spray and heat on Low.
- Pour batter into pan and sprinkle 1/2 tbsp dark chocolate chips & 1/2 tbsp peanut butter chips onto the pancake.
- Cook for 2-3 minutes on each side, or until golden brown.
- Cook for 2-3 minutes on each side, or until golden brown.
*Tip* When your pancakes begin to bubble, that is a good indicator they are ready to flip!
I like to top my pancakes with sugar free pancake syrup such at Walden Farms or Maple Grove Farms. You can do the same, or, to make it even more like Reese's you can top with all natural peanut butter!
This recipe can either make two small pancakes or one large pancake :) I personally prefer one large pancake.
After the pancake is done cooking, I like to use the same pan to whip up some scrambled eggs! This makes a great pre-workout or post-workout breakfast ;)
Nutritional Information:
245 calories, 6g fat, 418g sodium, 181g potassium
40g carbohydrates (2g fiber, 14g sugar), 9g protein
