Peanut Butter Pancakes with Chocolate Yogurt Cream
I love making pancakes on weekend mornings, but I often find I’m hungry just an hour or two after eating them. This recipe is different! Not only do these pancakes offer a delightful flavor twist, they’re also packed with protein thanks to the addition of the yogurt and peanut butter, so just a few of them will keep you feeling energetic all morning long. And if you’re lucky, you’ll have some leftover Chocolate Yogurt Cream for fruit (or finger!) dipping later in the day!
Yield: 12-14 medium-sized pancakes
For the pancakes
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, yolk and whites divided
2 tablespoons sugar
1 tablespoon canola oil
1/4 cup + 2 tablespoons Peanut Butter & Co. Smooth Operator peanut butter
1/2 teaspoon vanilla extract
3/4 cup Stonyfield organic whole milk Plain yogurt
3/4 cup Stonyfield whole milk
<Fresh berries for topping
1. In a large bowl, combine the flours, baking soda, baking powder, and salt. In a separate medium bowl, whisk the egg yolks, sugar, oil, peanut butter, vanilla, yogurt, and milk. Gradually add liquid mixture to dry ingredients, whisking until just blended. Whisk egg whites vigorously until white and foamy, then use a spatula to gently fold the egg whites into the batter.
2. Heat a nonstick griddle or heavy skillet over medium heat. Working in batches, pour about 1/4 cupfuls of batter onto griddle (no need to grease the griddle if it’s nonstick; otherwise, lightly butter the griddle). Cook until the bottom of the pancakes are golden brown, about 3-4 minutes, then flip and cook the other side until golden, about 2 more minutes. Divide pancakes among plates and serve immediately with a generous dollop of the Chocolate Yogurt Cream (recipe below) and your favorite fresh berries.
For the cream topping
1 6-oz container Stonyfield Organic 0% fat Chocolate Underground yogurt
2 heaping tablespoons Peanut Butter & Co. Dark Chocolate Dreams peanut butter
1/2 cup heavy whipping cream
1. Whip the cream with a stand or hand mixer until stiff peaks form. Set aside. In a medium bowl, whisk together the yogurt and peanut butter until smooth. Using a spatula, gently fold the whipped cream into the yogurt mixture so the mixture becomes light and fluffy. Place generous dollops of the topping on each plate of pancakes and garnish with fresh berries or other fruit of choice. Drizzle with a little real maple syrup if desired.