Combine flour, chopped chocolate, baking powder and cinnamon. Whisk egg, chocolate milk and oil in medium bowl until blended. Stir in flour mixture.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/2 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (Cook pancakes in batches, if necessary. You should have a total of 4 pancakes.)
Spread pancakes with peanut butter mixture. Place 1 pancake on serving plate; top with 1/4 of the apples. Repeat layers.
Cut pancake stack into wedges. Serve with bacon and 2% milk.
Serve topped with additional ground cinnamon.
Substitute 2 sliced bananas for the apples.
Prepare using creamy peanut butter.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.