You won't believe it, but these Tagalong flavored pancakes actually good for you. You don't have to wait until Girl Scout Cookie season to enjoy your favorite cookie flavors - and you don't have to wait until dessert, either. Our friends at Health created a pancake recipe that incorporates that classic PB-chocolate combo, is really easy to make (whip it up in a blender) and best of all, won't leave you crashed-out from sugar. The only refined sugar in this grain-free recipe is a teeny bit found in the chocolate chips. But you don't have to tell anyone they're healthy. Peanut Butter “Tagalong” PancakesYield: About 161 cup smooth peanut butter4 large eggs¼ tsp. baking powder¼ tsp. salt2 Tbsp. maple syrup1 Tbsp. vanilla extract¼ cup whole-milk yogurt1/3 cup mini chocolate chipsCoconut oil, for pan Preheat oven to 200ºF. In a blender, combine all ingredients except chocolate chips; blend until smooth. Stir in chocolate chips. Preheat skillet or griddle over medium-low heat. When hot, brush with coconut oil. Drop batter by scant ¼ cupfuls on skillet and spread into circles. Cook until tops begin to look dry and undersides are golden, about 2 to 3 minutes. Flip and cook until cooked through and golden on other side, about 1 minute longer. Keep pancakes warm in oven while repeating with remaining coconut oil and batter.

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