Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Yield: 4 servings (two pancakes per serving)
Ingredients
- 1 cup all purpose flour
- 1/4 cup granulated Splenda (or sweetener of choice)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup PB2 powder (plus 3 tablespoons water)
- 1 egg
- 1 cup skim milk
- 4 tablespoons Hershey’s sugar free chocolate syrup
- 1 teaspoon vanilla extract
Instructions
- Heat a nonstick skillet or griddle over medium-low heat.
- Add the dry ingredients to a mixing bowl. Whisk together the all purpose flour, granulated Splenda, baking powder, and salt.
- In a separate mixing bowl stir together the PB2 powder with 3 tablespoons of water. It should have the consistency of melted peanut butter.
- Add the egg, milk, and vanilla extract to the PB2. Mix it together, then pour it into the dry ingredients and stir together. Don’t overstir the batter, it’s ok if there are a few lumps.
- Spray the skillet with nonstick cooking spray and add 1/4 cup of the pancake batter.
- Once bubbles start to form, it’s time to flip the pancake. Let the pancake cook on the other side until it’s golden brown.
- Repeat until all of the pancakes are made, you should have 8 pancakes.
- Drizzle the pancakes with the sugar-free chocolate syrup.
