Chocolate Balsamic Pancakes with Peanut Butter Sauce


  • 1 cup fat-free milk
  • 2 large egg whites
  • 2 tbsp dark brown sugar
  • 2 tbsp Glasses & Grapes Extra Virgin Olive Oil
  • 3 tbsp Glasses & Grapes Chocolate Balsamic Vinegar
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/4 tsp table salt
  • 1/2 cup creamy peanut butter


Stir together milk, egg whites, brown sugar, olive oil, and chocolate balsamic vinegar in a medium bowl. Stir in whole wheat flour, baking powder, and salt until just combined. Pour about 2 tbsp. batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Microwave peanutĀ butter in a microwave-safe bowl for 45 seconds; drizzle over pancakes, and serve immediately.