I think I might be the female dog whisperer. I know that’s an odd statement for a post about pancakes but hear me out. There have been countless times where I’ve been on a walk around the neighborhood or out and about and I will somehow attract lost, stray, or wondering dogs. Seriously, it’s happened more times than I can count.
And when it happens the dog approaches me and begins walking next to me like I’m its new owner. Since I love dogs I don’t really mind and I’d rather them come up to me because I will try to find their owner for hours rather then let them go lost.
Things were taken up a notch the other day, though, when my mom stopped by for a visit. It was freakishly cold and raining (foreign weather for us Phoenicians) and when my mom pulled up to my house and opened her car door a random soaking wet dog jumped inside her car. She shooed it out and came up to my front door where the dog proceeded to scratch at the door like it lived here. Luckily she was wearing a collar with a phone number and it turned out the dog lived 4 streets away in our neighborhood. Why she choose our house, I do not know. What I do know was that it was some sort of Chihuahua mix with crazy eyes and a ridiculously amazing underbite that distracted all of us during an otherwise rough morning.
Dogs, babies, and food are the things I turn to when I need cheering up and luckily this past week, which was a hard one, was filled with those things. I made these pancakes and upon his first bite Jared said “ehhh” like they were only acceptable. A moment later it was like the food in his mouth hadn’t been fully tasted yet and he went “oh wow!” and proceeded to eat more and more pancakes. These pancakes taste like a peanut butter cup but for breakfast, made a little bit healthier with whole wheat flour. If you don’t go completely overboard with the peanut butter, maple syrup, and chips on top they may even be guilt-free.
How to make
Whole Wheat Peanut Butter Cup Pancakes
Recipe By Tessa Arias, Handle the Heat
Yield: 3 to 4 servings
This recipe can be easily doubled to serve a bigger family.
1 cup (4.5 ounces) white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup almond milk (or other milk)
1/3 cup peanut butter, plus more for garnish
2 teaspoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup chocolate chips, plus more for garnish
1/3 cup peanut butter chips, plus more for garnish
Maple syrup, if desired
In a large bowl combine the flour, baking power, and salt.
In a medium heatproof bowl combine the almond milk and peanut butter. Microwave for 30 seconds and stir. If needed, continue microwaving in 15-second bursts, whisking, until the mixture is smooth. Whisk in the sugar, egg, and vanilla then stir in the chocolate chips and peanut butter chips.
Add the wet ingredients to the flour mixture and stir until just moistened, being very careful not to overmix.
Grease a nonstick griddle or skillet with nonstick cooking spray or butter and heat to medium-high heat (about 350-375°F). Drop 1/4 cup portions of batter onto the hot griddle and gently spreading the batter to form a disk. Cook until bubbles begin to appear on the surface and the edges are dry. Flip and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
Serve hot with more melted peanut butter, chocolate chips, peanut butter chips, and maple syrup if desired.