Hi Everyone,
Happy Wednesday! I just love when I have a day off, the week goes by so much faster. It was so nice, just cooking, baking and blogging yesterday. I had a recipe on my mind for a couple of weeks, ever since I made my Berry Popover Pancakes that I just couldn’t get off my mind, so I had to create it!!
These my Friends are my Chocolate Peanut Butter Banana Pancake Popovers! Say that 5 times fast! Your saying that 5 times fast aren’t you? These are pure moist, chocolaty, peanut butter heaven. I was just tickled pink on how these came out and tasted. I really love the idea of baking pancakes in a muffin pan. They come out fluffy like a muffin, than fall a bit, making the perfect little pocket in the middle to hold your special goodies.
The Popover Pancakes are a spin off of my regular whole wheat yogurt pancakes. So if you like traditional shaped pancakes, you can follow this recipe and just make them like you would a pancake. There filled with banana, yogurt and unsweetened cocoa powder, than topped with chopped banana and a peanut butter glaze. The glaze is made with 1 Tbsp. of my homemade peanut butter and one tablespoon of milk. They turned out perfect, better than I thought they would be.
These are simply the most adorable little pancake. There completely guilt free, and come in at 200 calories for three popovers. That includes the peanut butter and banana on top! This would be a wonderful breakfast to give to kids! They could eat them with there hand. Thats what I do! It’s more fun eating pancakes that way!! Now they look kind of small, but trust me, they will fill you up!!!
Just look at the drippy peanut butter! Adding milk to peanut butter doesn’t change the flavor at all, it just makes it less calories! I love have my PB that way!! I took leftovers to work and my co-worker looked at them and I thought I was eating brownies. lol! If you have leftovers, you probably won’t, but if you do, just place in the fridge, to heat up, pop them in the microwave for about 25 seconds, they taste as good as fresh. You can also freeze pancakes, but personally they don’t last that long around my house, so I never actually froze them, but I know you can!
- ½ Cup Greek Yogurt
- ¼ cup banana, ripe
- 2 egg whites
- ½ tsp. vanilla extract
- ⅓ Cup whole wheat pastry flour
- 2 Tbsp. unsweetened cocoa powder
- ½ tsp. baking soda
- 1 tsp. sugar
- ⅛ tsp. salt
- Topping:
- 1 Tbsp. Peanut Butter
- 1 Tbsp. non-fat milk
- 4 Tbsp. banana, diced small
- Preheat oven to 350 F
- Spray a standard muffin pan with cooking spray.
- In a blender add greek yogurt, banana, egg whites, vanilla extract, flour, cocoa powder, baking soda, sugar and salt. Process until smooth.
- Pour pancake batter in the muffin pan and cook for about 11 - 15 minutes until pancakes is slightly puffed and set.
- Meanwhile; In a small bowl add the peanut butter and milk. Mixed until smooth.
- Top the pancake popovers with banana and peanut butter
Calories per 3 Popovers including the toppings: 200, Fat: 3.7, Cholesterol: .02, Sodium: 246, Potassium: 275.7, Carbs: 28.3, Fiber: 3.8, Sugar: 6.7, Protein: 14.5
I was just so excited to share today’s recipe with you. I just love these little guys, but don’t let a small size fool you, there very filling! Yum, yum! I think I’m going to make these again and soon!!!
This week I am on a total peanut butter kick! I actually used a whole jar in less than 7 days, so I am officially out! I need to make some and fast! I guess you know what I am doing on my Tuesday night! My poor Husband just hates when I make PB because it’s so loud. Oh well, once I have my PB I feel like one of those commercials, you know the one with the Mom doing something else and the dog is barking, kids yelling, Husband talking and she doesn’t’ even hear them. That’s me with my PB! 🙂
Have a great Wednesday and dont’ forget to enter my Giveaway! You can get all the scoop here!
See ya tomorrow!
Toodles,
Jen
