Whole Wheat Peanut Butter Cup Pancakes!

And THEN, I fell in love. Breakfast foods. Peanut Butter. Chocolate.

I may have just died and gone to heaven.

While trolling around on the internet, I found these, done by Handle the Heat, a culinary school graduate in Arizona. I HAVE to share. P.S., these bad boys are MINE on Saturday morning! :)

Suuuuper simple recipe, which I love...

What you'll need:

• 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

What you'll do with it:

• 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.