Chunky Monkey pancakes with peanut butter syrup

I came across this recipe on Our Best Bites and was hooked! I HAD to find a way to make it more point friendly...and in the end, I'd it was a smashing success! :) (and a very filling one at that!)

1 C white flour

1/2 C whole wheat flour

3 Tbs sugar

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 C fat free buttermilk ***

1 tsp vanilla extract

1 Tbs canola oil

1 large egg

1 small-med ripe banana

1/8  C mini chocolate chips (or reg. chips roughly chopped) tossed with 1 tsp flour

Cooking Spray or butter for pan

3/4 C Cary's sugar free maple syrup

1/4 C peanut butter

(You could add up to 1 C of syrup without altering the pt+ value, if you want to get more out of it!)

*I made this up by mixing 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk. 

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter and syrup in a bowl in the microwave for 30 second. Stir, and continue heating for another 15-30 seconds.

Heat a nonstick griddle or skillet to medium heat. Spray with non-stick spray and using a 1/4 C scoop, ladle batter onto hot grill. Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:

14- 4-6" pancakes (using 1/4 C batter measure)   5 pt+

peanut butter syrup  (per 2 TBSP)  2 pt+


(note: mini chocolate chips on my pancake are for photo sake only! :) If you do the same, be sure to count the pts for it!)