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Peanut Butter & Chocolate Chip Oatmeal Pancakes {RSF, DF}

By May 19, 2016 breakfast, brunch time, healthy, recipe series, recipes, sweet

These peanut butter and chocolate chip and oatmeal pancakes are fluffy, moist and the right amount of sweet. Served with drizzled melted chocolate and served with hot tea this recipe has your weekend brunch sorted! 

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-6

Pancakes. Coffee. Reading. Nothing says “weekend” more. And peanut butter + chocolate chip? A thousand times yes.

I made this recipe a while back for a lazy weekend brunch with the mister. He isn’t a huge fan of sweet breakfasts but every now and then he indulges me. This time I made my favourite combination, peanut butter and chocolate. I like using oats because it gives the pancakes enough heartiness to stand up to the bananas and chocolate chips so every mouthful has a hint of melted chocolate.

I shot this and then decided it would be a good idea to serve with a dollop of coconut cream, so please do so – it really finished the dish.

Sending you lots of lazy weekend vibes and I hope you have a good one!

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-33

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-20

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-19

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-12

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-7

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-30

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-10

Peanut Butter Chocolate Chip Pancakes | Anisa Sabet | The Macadames-22

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Medium mixing bowl
  • Large mixing bowl
  • Fry pan

Ingredients (serves 4):

  • 1 1/2 very ripe  bananas
  • 2 eggs
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons crunchy peanut butter
  • 2 tablespoons coconut oil
  • 1/3 cup milk of your choice (I used almond)
  • 1/2 cup whole wheat flour (or sub other flour)
  • 1 cup rolled oats
  • pinch salt
  • 2 teaspoons baking powder
  • 1/4 cup sugar free dark chocolate chips

Method:

1. Mix the dry ingredients (flour, oats, salt + baking powder) in the large mixing bowl.

2. Mix the wet ingredients (bananas, honey, vanilla extract, peanut butter, coconut oil + milk) in the medium mixing bowl.

3. Pour the wet ingredients into the dry ingredients and mix up. Stir through the chocolate chips. 

4. Heat some coconut oil in the fry pan and use a spoon to measure out some of the batter. Allow to cook until bubbling then flip and cook for 1-2 minutes more. Repeat with the rest of the batch.

5. To serve: serve with chocolate sauce (homemade recipe in this post) and sprinkle with chocolate chips + enjoy!

Storage: cooked pancakes will keep in an airtight container for up to 5 days.

Bon appétit!

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For another “Brunch Time” recipe, try my banana pancakes.

Banana Pancakes | Anisa Sabet | The Macadames-12

Or my Portuguese baked eggs.

Portuguese Baked Eggs | Anisa Sabet | The Macadames-2

Anisa – The Macadames. xx

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