One of our all time favorite rituals each Sunday is to eat a delicious stack of pancakes, and I usually end up making two different versions. Mine is slightly healthier, while Taejin’s have real chocolate chips and peanut butter. However, I made these pumpkin chocolate peanut butter pancakes last weekend and he surprisingly loved the “healthier” version better than his! Creating healthy meals that my son likes, is something I love so much. This particular recipe is low fat, healthy, simple, and delicious. Try it out for yourself or make it for your mom this Mother’s Day! This recipe is for one person, so make sure you multiply it by however many people you’re serving. For more healthy recipes, download the #BodyByLynsee app!
Pumpkin Chocolate Peanut Butter Pancakes
- 1/3 cup whole grain wheat flour
- 1/4 cup oat flour (ground oats)
- 1/4 cup pure pumpkin puree (make sure it's not canned pumpkin pie filling, but pure pumpkin)
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 2 egg whites (or 2 servings of liquid egg whites)
- 1/4 cup water
- 1 tsp cinnamon
- 2 Tbsp PB2 (powdered peanuts)
- 1 Tbsp unsweetened carob chips (or dark chocolate chips)
- 1/2 banana
Begin by adding all ingredients (except the cinnamon, banana, carob chips and PB2) into a medium sized bowl. Blend together until well combined.
Fold in cinnamon. Spray a griddle or pan with cooking spray, and cook the pancakes until golden brown on the edges.
Add about 1 Tbsp of mashed banana between each pancake.
Mix together PB2 with 2 Tbsp water to form a peanut sauce and drizzle it over the pancakes along with any other toppings you'd like. I like to add carob chips and blended dragonfruit/raspberries. It's so delicious!