The pancake is like my blank canvas and the indulgent chocolate peanut butter glaze is like my paint, helping me create a mouthwatering masterpiece.
Yield: 6slices
Prep Time: 5 minutesmins
Cook Time: 5 minutesmins
Total Time: 10 minutesmins
Ingredients
Chocolate Peanut Butter Glaze
¼cupcreamy peanut butter
3Tablespoonscocoa powder
3Tablespoonssugar, or sugar replacement
Pinchof salt
3 to 4Tablespoonswater
Skillet Pancake
1 ¼cuppancake mix, preferably whole grain*
1 to 2cupsberries for garnish
*Follow package directions for adding milk, water and/or egg.
Instructions
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.
Notes
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.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.