It's 9 a.m. on a Sunday, and I crave chocolate.
Weird? Yes. Out of the ordinary? No.
So, I start concocting.
This is my final creation. It turned out a lot prettier than I originally anticipated, so I decided to share it. Cook it, eat it, repeat.
For the pancake:
- 1/4 c oats
- 1/4 c unsweetened toasted coconut and almond milk blend
- 3 liquid egg whites
- 1/2 scoop chocolate protein powder
- 1/2 tbsp cacao powder
- 1/2 tbsp powdered peanut butter (I used "Just Great Stuff")
- 1 packet Stevia
- Dash of cinnamon
- 1/2 tsp baking powder
For the topping:
- 1 tsp powdered peanut butter
- 1 tsp cacao powder
- 1 tbsp Grade B maple syrup diluted in 1/4 c water
- 1 tbsp all-natural peanut butter
- Combine all the pancake ingredients together in a blender or processor. Blend for about one minute.
- Lightly spread coconut oil on a sauté pan or skillet.
- On medium heat, pour 1/3 batter into pan. When bubbles start to form, it's time to flip. (If you want to act super cool and fancy, try to flip it with a flick of the wrist . When you master it, you'll get a warm, fuzzy sense of accomplishment.)
- Repeat with the remaining 2/3 batter.
- Stack the three pancakes, add the dollop of peanut butter, the powder toppings.
- Heat the diluted syrup for 10 seconds in the microwave. Stir and drizzle over pancakes.