Chocolate Pancakes With Peanut Butter Sauce Recipe | The Olive Crush

Chocolate Balsamic Pancakes with Peanut Butter Sauce

Chocolate Pancakes With Peanut Butter Sauce Recipe | The Olive Crush

Surprise your family with these scrumptious chocolate pancakes with a peanut butter topping! The perfect breakfast start to your weekend.

Chocolate Balsamic Pancakes with Peanut Butter Sauce
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  1. 1 cup fat-free milk
  2. 2 large egg whites
  3. 2 tablespoons dark brown sugar
  4. 2 tablespoons Castile Extra Virgin Olive Oil
  5. 3 tablespoons Dark Chocolate Balsamic vinegar
  6. 1 cup whole wheat flour
  7. 1 tablespoon baking powder
  8. 1/4 teaspoon table salt
  9. 1/2 cup creamy peanut butter
  1. Mix together milk, egg whites, brown sugar, Castile Extra Virgin Olive Oil, and Dark Chocolate Balsamic vinegar in a medium bowl.
  2. Stir in whole wheat flour, baking powder, and salt until just combined.
  3. Pour about 2 tablespoons of batter for each pancake onto a hot, lightly greased griddle or large skillet.
  4. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
  5. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately.
The Olive Crush

Products Used In This Recipe

  • Castile Olive Oil is primarily a blend of Arbequina, Picudo and Hojiblanco olive oils. This classic combination is appreciated for its unique balance and well-rounded flavor. Castile is a general purpose oil that will serve you well everywhere in the kitchen.

  • This is a velvety-sweet, and very flavorful balsamic resounds with the complexity of three different chocolates. The chocolate aroma and flavor are unmistakable, and you will savor the depth of flavors that will certainly have you craving for more.
    Tip: This balsamic is best paired with desserts and drizzled over fruits including bananas, berries, and pineapple. It adds an elegant touch to cheese trays, especially those that include hard, intense cheeses such as Parmesan, asiago, and sharp provolone. We also like it as an exceptional “secret ingredient” in chili, darker moles, and in Central and South American dishes where a rich chocolate flavor is desired.

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