Chocolate Peanut Cup Pancakes

Did I read correct?! Yes you did! Chocolate Peanut Cup Pancakes and they are low fat and low sugar. You do not have to worry about that, Icadelicias cares about your health. These consist of a chocolate pancake batter sweetened with organic agave. Then, you will mix peanut butter powder with water or milk (or half of both, as you preferred). For the procedure, you have two options. For the first one, you can pour an amount of the batter into oan and then a tablespoon of the PB mixture, cook and flip. For the second one, you may pour an amount of the chocolate batter, add the PB mixture and then pour again a little bit of chocolate batter just to seal the PB into the center of the pancake. Then, let cook and flip.

Pretty easy, right? I think that the pictures may help you better. The pictures stand for the first procedure.

I topped the dish with the remaining PB mixture and strawberries.


1 serving

1/4 cup flour

2T pea protein powder

2T unsweetened cocoa powder

1/2 T organic agave

1/8 tsp baking powder

a pinch of sea salt

Water for mixing

For the PB:

2T PB powder

1/4 cup almond milk (more less)


1- Mix all of the ingredients for the pancakes with the water until consistency.

2- Set up your pan on medium heat and spray coconut oil.

3- Prepare your PB mixture by mixing the ingredients in a separate small container.

4- Pour an amount of the batter to the pan and add about 1/2 or 1T ogpf PB to the cooking pancake. If going to make method #2, then pour a littke bit of the chocolate mixture on top.

5- Let cook until the edges firm, flip, let cook another one minute and transfer it to the serving dish. Repeat the process with the remaining batter.

6- Topped with your preferrence of food. I had strawberries and the remaining of the PB.