But before we get to the recipe, I have a couple of kitchen tips and tricks to share. To give these peanut butter chocolate pancakes an infused cocoa flavor, I use chocolate coconut milk beverage for the liquid. But here’s the thing. Like apple juice, I use non-dairy chocolate milk mostly for recipes, and sometimes can’t make my way through an entire quart. So, I buy the singles! These are great for carrying along in purses, gym bags, and back packs for a quick pick-me-up (love that they are relatively low in sugar!), but I can also pop one open for the perfect recipe amount (1 cup). No waste!
But what about those containers? I mean, they are pretty darn cute, too. If you prefer to recycle at home, you can actually turn the chocolate coconut milk beverage boxes into seedling planters!
Many plants benefit from an indoor start, especially in spring, so these cartons can help you get a jumpstart on your garden! To make the planters:
Now back to those peanut butter chocolate pancakes. To note, they are just mildly sweet and chocolate-y, almost like a mellow hot chocolate. To give a sweet burst of the bean, I sprinkle chocolate chips on top. Tony devoured the entire stack in about 2 minutes flat. Okay, I liked them, too. This is definitely a sweet breakfast, but we all deserve a treat once in a while, right?
Since Tony has to eat gluten-free, I made these peanut butter chocolate pancakes with the gluten-free version, but you can use wheat-based flour, if desired. I’ve also included options for egg-free / vegan, nut-free and peanut-free, and when made as is, these are naturally soy-free, too! And yes, the coconut milk beverage is a great allergy-friendly option (see the So Delicious website for their allergen processes). Want a discount? Click here for a So Delicious Coupon