Chocolate Peanut Butter Swirl Pancake Bake
It's a little bit breakfast, a little bit dessert. Rich chocolate pancake mix topped with a decadent peanut butter swirl.
Servings 4
Calories 135kcal
Equipment
- mixing bowl
- pie dish
Ingredients
- 1 cup dark chocolate Kodiak cakes pancake mix
- 1 teaspoon baking powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 egg white or 3 tablespoons liquid egg white
- 1 cup almond milk unsweetened, can substitute cashew milk or skim milk
- ¼ cup peanut butter powder
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, combine the batter ingredients (all ingredients except the peanut butter powder).
- Pour into a 8-10”baking dish or pie plate that has been sprayed with cooking spray.
- Mix the peanut butter powder with water in a separate small bowl. Note: Add enough water so that the consistency is thinner than peanut butter, but not too watery, somewhere in between.
- Plop the peanut butter mixture by the spoonful across the top of the chocolate batter, and then using a knife, create swirls.
- Bake at 350 for about 25 minutes or until a toothpick comes out clean.
Notes
Nutrition
Serving: 1slice | Calories: 135kcal | Carbohydrates: 18g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 387mg | Potassium: 12mg | Fiber: 4g | Sugar: 5g | Vitamin A: 25IU | Calcium: 139mg | Iron: 1mg