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Chocolate Banana Peanut Butter Pancakes with Peanut Butter Ricotta

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 pancakes
Calories:

Ingredients

  • 1 C all-purpose flower
  • 1 C whole wheat flour
  • 3 TB sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 C raw cacao powder
  • 3 ripe bananas mashed
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1-1 1/2 C nonfat milk divided
  • 2 TB dark chocolate chips
  • 2 TB peanut butter chips
  • Optional Ricotta Topping
  • 1 C part-skim ricotta cheese
  • 1 TB peanut butter powder

Instructions

  • Combine the all-purpose flower, whole wheat flour, sugar, baking powder, baking soda, salt, and cacao powder in a large bowl and whisk together.
  • Add bananas, eggs, vanilla extract, 1 C milk, chocolate and peanut butter chips. Stir until well combined. Slowly add additional 1/2 C milk to desired consistency (more thick batter will make fluffier pancakes)
  • Spoon 1/4C servings of batter on a lightly greased electric griddle (or stovetop griddle). Allow to cook 3-5 minutes, until bubbles begin to form and pop on top. Flip and cook another 3-5 minutes to desired level of brownness.
  • If making ricotta topping, mix together ricotta and peanut butter batter and spread on top of pancakes.