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RecipeChocolate-Glazed Skillet Pancake

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 6 g
  • Total Fat: 6 g
    • Unsaturated Fat: 5 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 5 g
  • Total Sugar: 12 g
    • Natural Sugar: 12 g
    • Added Sugar: 6 g
  • Sodium: 640 mg

You may know me as a nutritionist and healthy chef, but sometimes, I pretend I’m Picasso in the kitchen, lol. Take this recipe as an example—the pancake is like my blank canvas and the indulgent chocolate peanut butter glaze is like my paint, helping me create a mouthwatering masterpiece. When you’re designing your own tasty creation, feel free to use any pancake mix you’d like; boxed is fine (whole grain is ideal), or if you have a homemade recipe you love, that’s great, too. And then, don’t forget the finishing touches before you dig in. I’m talking about decorating it with fruit, nuts and whatever else makes it look breathtakingly beautiful. (This rendition touts the delish combo of chocolate + strawberries). It’s so stunning you may hesitate to attack your stack.

  • Prep time
  • Total Time
This recipe makes 6 slices
Ingredients:

Chocolate Peanut Butter Glaze

  • • ¼ cup creamy peanut butter
  • • 3 Tablespoons cocoa powder
  • • 3 Tablespoons sugar (or sugar replacement)
  • • Pinch of salt
  • • 3 to 4 Tablespoons water

Skillet Pancake

  • • 1 ¼ cup pancake mix, preferably whole grain*
  • • 1 to 2 cups berries for garnish

*Follow package directions for adding milk, water and/or egg.

Preparation:

To make the chocolate glaze: Soften peanut butter in microwave (about 30 seconds) and then stir in cocoa powder, sugar, salt and 3 tablespoons of water. Mix until smooth and well-blended. Add another tablespoon of water if it’s too thick.

To make the skillet pancake: Liberally coat a nonstick skillet (~ 9 to 10 inches) with oil spray and warm over medium heat. Add the pancake batter and smooth with a spatula to evenly distribute along bottom of pan. Let it sit undisturbed until small bubbles appear on surface, this will range 2 to 6 minutes depending on the type of mix (it’s important check doneness with your spatula to ensure the underneath side is sturdy enough to flip). Carefully flip the entire pancake and cook for another minute or so.

To assemble: Transfer jumbo pancake to a serving plate and gently spread the chocolate-PB sauce evenly over the top. Decorate with fresh berries and slice into 6 triangles.

Note: The chocolate glaze will thicken as it sits so you can adjust the consistency before spreading however you want. Thick and thin both work.

Nutrition per triangle slice (1/6th pancake). Chocolate Peanut Butter Spread is 45 calories per Tablespoon. 

Watch this:

 

Looking for a savory way to start your day? Try these Zucchini-Carrot Waffles with Spicy Maple Syrup!