Peanut Butter Chocolate Chip Pancakes and Breakfast Links



There’s something about pancakes that just make me feel warm and fuzzy…add peanut butter and chocolate then suddenly, I’m over the moon!  Care to join the fantastic voyage?

Approximately 8-10 servings


Bob’s Red Mill Organic Pancake & Waffle Mix : 737 g / 26 oz package
Organic Peanut Butter Creamy : 794 g / 28 oz jar
Organic Eggs : 9 Eggs
Jones Dairy Farm Pork Sausage Breakfast Links :  26 links
Butter : 1 stick
Chocolate Chips :  227 g / 8 oz package
Bové Whole Organic Milk in bottles : 2- 32 fl oz
Blackberry Patch Natural Roasted Pecan Syrup : 1 bottle 8oz

*Spanish / English recipe included with each breakfast kit


Stir the pancake mix, eggs, peanut butter, milk, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown.

Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. Repeat with remaining batter.