If Tagalongs—those peanut butter-and-chocolate pockets of yumminess—are your jam come Girl Scout Cookie season, but you just can’t let yourself eat cookies for breakfast (even in cereal form), you are in luck: We’ve created a pancake recipe that incorporates that classic PB-chocolate combo, looks super appealing (chocolate chip pancakes!), is really easy to make (whip it up in a blender) and best of all, won’t leave you crashed-out from sugar.
The only refined sugar in this recipe is a teeny bit found in the chocolate chips. The pancakes are also grain free. But you don’t have to tell anyone they’re healthy. Just serve up a pile of Tagalong-inspired flapjacks and feel good about it as you watch everyone dig in. Or save them all for yourself in the freezer; we won’t judge.
By the way, there are a few ways you can customize this recipe. For one, you don’t have to use the blender if you don’t want to. Simply beat everything together in a bowl with a whisk, then fold in the chocolate chips.
No chocolate chips in the house? Finely chop a semisweet or bittersweet chocolate bar and fold it in (1 to 2 oz. is plenty). Prefer almond butter to peanut? Go for it.
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Peanut Butter “Tagalong” Pancakes
Yield: About 16
1 cup smooth peanut butter
4 large eggs
¼ tsp. baking powder
¼ tsp. salt
2 Tbsp. maple syrup
1 Tbsp. vanilla extract
¼ cup whole-milk yogurt
1/3 cup mini chocolate chips
Coconut oil, for pan
- Preheat oven to 200ºF. In a blender, combine all ingredients except chocolate chips; blend until smooth. Stir in chocolate chips.
- Preheat skillet or griddle over medium-low heat. When hot, brush with coconut oil. Drop batter by scant ¼ cupfuls on skillet and spread into circles. Cook until tops begin to look dry and undersides are golden, about 2 to 3 minutes. Flip and cook until cooked through and golden on other side, about 1 minute longer. Keep pancakes warm in oven while repeating with remaining coconut oil and batter.