Double Chocolate Peanut Butter Pancakes

• ½ C all-purpose flour
• 2 Tbsp peanut butter powder
• 1 ½ Tbsp cocoa powder
• 1 tsp  baking powder
• 1 banana, mashed (ripe)
• 1 Tbsp 100% creamy peanut butter
• ½ C almond milk
• ½ tsp vanilla
• ¼ C chocolate chips (optional)

1. Whisk flour, peanut butter powder, cocoa powder, and baking powder in a small bowl.
2. In a medium-sized bowl, stir together the mashed banana, peanut butter, almond milk, and vanilla.
3. Pour the dry ingredients into the wet ingredients and mix until well combined. You may add milk more milk if you like thinner pancakes.
4. Heat a large griddle or skillet to medium heat and spray with cooking spray. Using a 1/4 C measuring cup, pour pancake batter onto the skillet and sprinkle in chocolate chips (if desired). Cook 2-3 minutes or until edges have set and you see bubbles on top, then flip and cook another minute.
5. Serve warm with a drizzle of creamy peanut butter, extra chocolate chips, and maple syrup!

Nutrition facts do not include chocolate chips or peanut butter drizzle.