Chocolate Vanilla Pancakes with PB Chocolate syrup

Delicious stack of fluffy gluten-free chocolate and vanilla pancakes with a generous drizzle of creamy peanut butter chocolate syrup and fresh strawberries.

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Its such a yummy comfort breakfast and so easy to put together with simple ingredients.

Trust me! It tastes amazing almost like a light fluffy cake.

—–CHOCOLATE VANILLA PANCAKES WITH PEANUT BUTTER CHOCOLATE SYRUP—-

Course: Breakfast

Cuisine: American

Yield: 8-10 servings

Cooking time: 15 minutes

INGREDIENTS

Gluten-free All purpose flour(King Arthur brand)- 1 1/4 cup
Baking powder-1 tbsp.
Salt-1 tsp
Sugar-1 tbsp.
Eggs(room temperature)-3
Vanilla extract-1 tsp
Oil-1 tbsp.
Cocoa powder/chocolate protein powder-1-2 tbsp.
Almond Milk-1 cup

For the syrup

Creamy Peanut butter-3 tbsp.
Cocoa powder-1 1/2 tsp
Almond milk/Heavy cream-2-3 tbsp.
Honey- 1 tsp

DIRECTION

To prepare the PB Chocolate syrup- In a small bowl, stir the cocoa powder, honey and peanut butter until well combined and mix the heavy cream to get the desired pouring consistency.
To prepare the pancake batter- In a large mixing bowl, whisk the eggs, milk, sugar, oil and vanilla and sift in the flour, baking powder and salt.
Mix until the batter is smooth and lump free.
Now divide the batter into 2 parts and to one part mix in 1 tbsp. cocoa powder/ chocolate protein powder and combine well.
Heat a non stick skillet on medium high. Pour a 1/4 cup spoonful of each batter and cook for about 2 minutes covered with a glass lid.
Flip the pancake when one side is lightly browned.
Once all the pancakes are cooked, leave them to warm for couple of minutes.
Stack alternate layers of vanilla and chocolate pancakes on a serving plate.
Pour a generous amount of chocolate syrup over the pancake stack and enjoy along with fresh strawberries.
You can also try this with gluten free pancake(I would recommend Bob’s Red mill brand) mix if you don’t want to make from scratch.