Ingredients

• 1 cup dairy free milk of choice
• 2 tbsp neutral oil, plus more to fry the pancakes
• 2 tbsp MUMGRY Chocolate Peanut Butter Spread
• 1 cup all purpose flour
• 2 tbsp cocoa powder
• 1 ½ tsp baking powder
• Pinch salt

Chocolate Peanut Butter Maple Syrup

• ⅔ cup pure maple syrup
• ⅓ cup MUMGRY Chocolate Peanut Butter Spread

Recipe

1. Make the chocolate peanut maple syrup: Combine the maple syrup and chocolate peanut butter spread in a small saucepan. Bring to a simmer over medium heat for about 3 minutes or until combined and melted. Remove from heat and let chill while making the pancakes.
2. In a large bowl, whisk together the milk, 2 tbsp oil, and chocolate peanut spread. Fold in the flour, cocoa powder, baking powder, and salt until just combined.
3. Heat a large skillet over medium heat and add about 1-2 tsp of oil. Once heated, scoop about ¼ cup of the batter into the hot oil. Cook for about 3-4 minutes, until some bubbles form on the edges and the underside is darker and firm. Flip and cook for another 3 minutes or until dark and firm on both sides. Remove from the pan and repeat with the remaining batter.
4. Serve the pancakes warm with the chocolate peanut maple syrup drizzled on top!