Chocolate and Peanut Butter Pancake Explosion (And Margo!)

Oh. My. Gosh. These pancakes were HEAVEN! Super fudgey delicious chocolate pancakes alternated with the peanut buttery-goodness of the PB pancakes… It's amazing what these two flavors can do to your taste buds when combined. To make the chocolate-peanut butter combo even more intense, I crumbled up a Quest Cravings peanut butter cup, drizzled with PB sauce, and layered with chocolate Greek yogurt. Flipping GOOD stuff right here!



If you saw my Instagram post of these pancakes, you might've seen that I mentioned getting a puppy this morning! Her name is Margo, and she is without a doubt one of the cutest things I've ever seen in my life. I will most likely be posting some pictures of her on my Instagram profile, but I will probably include more on here if you're interested in seeing her :) I know I can always go for looking at cute puppies! I'll add a picture of her to the end of this post.

Back to the pancakes. For a heads up, it's important to note that the chocolate batter will be very very thick! Mine was even kind of sticky, which I didn't mind, but if that bothers you, just add a bit more liquid to thin it out. To make my pancakes as fluffy as possible, though, I tend to leave the batter as thick as I can! Below you will find the recipe and directions. I sincerely hope you enjoy them as much as I did if you try them!

Ingredients:

Chocolate batter:

• 1/4 cup buckwheat flour
• 1 tbsp cocoa powder
• 1/2 scoop chocolate protein powder
• 2 tbsp pumpkin puree
• 3 tbsp vanilla Greek yogurt
• 2 tbsp almond milk
• 1/4 tsp baking powder

Peanut Butter batter:

• 1/4 cup old fashioned rolled oats, ground into a flour
• 2 tbsp powdered peanut butter
• 2 tbsp pumpkin puree
• 1 tbsp vanilla Greek yogurt
• 2 tbsp almond milk
• 1/4 tsp baking powder

Optional toppings:

• 1 Quest Cravings PB cup, crumbled
• Chocolate Greek yogurt (vanilla Greek yogurt mixed with 1/2 scoop chocolate protein powder)
• PB drizzle (powdered peanut butter mixed with water/milk)
• Sugar free syrup

Directions:

1. Place all chocolate batter ingredients into a small bowl and stir until well combined and mixture is homogeneous.
2. Pour 1/4 oats (for peanut butter batter) into a food processor and blend until oats are turned into a flour consistency.
3. Transfer oat flour into another small bowl (separate from the chocolate batter). Add remaining peanut butter flour ingredients to bowl and mix until evenly combined.
4. Heat a large pan over medium heat for about 2 minutes, then coat with cooking spray.
5. Scoop chocolate batter onto pan, forming into 3-4 pancakes. Turn heat down to medium-low. Once bottom part is set, flip and cook until other side is firm. Place chocolate pancakes onto a plate.
6. Re-coat the pan with cooking spray, then scoop peanut butter batter onto pan, forming into 2-3 pancakes. Let cook the same way as the chocolate pancakes. Once cooked, layer chocolate and peanut butter pancakes in alternating order.
7. Top with suggested toppings, or decorate with anything else you'd like!

Meet Margo!

Margo on her car ride home!

Sleepy girl. Don't mind the pink mark on her forehead - it's just how the breeder made sure to recognize her as a female!