Chocolate Brownie Pancakes

I had brownies for breakfast…

photo_1

Ok, so maybe it wasn’t exactly a brownie, but it tasted just like one.

So that counts.. right?

photo_4Chocolate Brownie Pancakes.. healthy style!!

  • 3 egg whites
  • 1/8 cup canned pumpkin puree
  • 1/3 cup plain greek yogurt
  • 1/8 cup oat flour
  • 1/8 cup TVP (or omit and use 1/4 cup oat flour)
  • 1 T coconut flour
  • 1 T cocoa powder
  • .25 t baking powder
  • 5-8 drops of liquid stevia

I know it seems like a lot- I just threw some random things in a bowl and something magical happened!!

Heat a skillet on medium heat and coat with cooking spray.

Whisk egg whites well- about 30 seconds. Add pumpkin and yogurt and stir until combined. Next, add in the dry ingredients + stevia and stir well. I think I may have added a little almond milk, so if the batter seems suuuuper thick, you can add a couple tablespoons.

I made 5 mini pancakes, but you can make as many big or small ones as you want. Cook for about 5 minutes one side, flip to the other!

photo_7

They started off innocent.. (as innocent as a stack of chocolate pancakes can be)

photo_6

Then I layered peanut flour + water + stevia in between

photo_2And microwaved some frozen berries and poured them on top. (I don’t know why the berries look neon…)

photo_1With some pure maple syrup on top, these were amaaaaazing.

photoGobbled them up until the last bite 😦 so sad

photo_4Chocolate + peanut butter + berries in pancake form = best. breakfast. ever.

My Perfect Pancake

I feel like everyone has that one pancake recipe that they know that they can always count on. For awhile now, I’ve been trying to find the right combination of ingredients that made a perfect, thick, moist and delicious pancake.

photo_4

Well, yesterday I finally did it!

Topped with coconut oil-fried bananas, a peanut flour cocoa sauce and unsweetened coconut. (Excuse the Instagram photo!)

photo

And then I made them again this morning and topped them with strawberries, maple syrup and coconut with peanut flour between each layer. Droool.

I really wanted them again for lunch, but I felt like that would’ve been a bit overboard…

My Perfect Pancake

photo_1

  • 4 egg whites
  • 1/3 cup TVP
  • 1/3 cup unsweetened almond- coconut milk (or other milk, but I think this gave it a delicious flavor)
  • 1 T Coconut Flour
  • 1/4 cup unsweetened applesauce (or pumpkin puree)
  • 1 t cinnamon
  • .5 t pure vanilla extract
  • .25 t baking powder
  • .25 t xanthan gum

In a small bowl, combine TVP and almond milk and set aside. Let soak for about 5 minutes, or until the liquid is absorbed into the TVP.

Heat a coated skillet or griddle to medium heat.

Whisk egg whites well, about 30 seconds. When they foam at the top, add in applesauce and coconut flour.

Add TVP mixture along with the rest of the ingredients. Mix well. I found that it thickened with time, so I let it sit for a minute or 2.

Pour batter into 4 pancakes and let cook for 5 minutes. When outsides seem firm and the spatula easily slides underneath, flip!

Cook for additional 5ish minutes.

photo_2Top with everything you can get your hands on- because like I always say, toppings make the meal! 🙂

Annnd ready, set.. DIG IN!

photo_3

 

 

What are your favorite pancake toppings? Do you go crazy like I do, or keep it simple?

Morning “Me” Time

I have a ritual that I follow almost every morning. I always wake up sometime in the 7 o’clock hour, and I’ll make breakfast soon after. I have a terrible addiction to coffee and have it 99% of mornings. If I don’t have it in the morning, I’ll probably have it later that day. If I do have it in the morning, I’ll still probably have it later that day.

No matter how much I have to do that day, I don’t start doing work until after I eat. Breakfast time is “me” time. It gives me the chance to relax, catch up on blog posts and now, write my own posts!

Breakfast

I love making a big breakfast on the weekends. Heck, I love making big breakfasts during the week! On the menu today, pancakes.

photo-30

Mmmmm.

Spring may be approaching, but I was craving some fall flavors this morning.

Pumpkin Apple Spice Pancakes

What you’ll need:

photo

  • 3 egg whites
  • 1 TBSP pumpkin puree
  • 1/4 cup unsweetened applesauce
  • ~1/4 cup TVP* (Oats will also work!)
  • 1 TBSP coconut flour
  • 1 TBSP unsweetened almond milk (or milk of choice)
  • .5 tsp cinnamon
  • .25 tsp of both ginger and nutmeg
  • a pinch of ground cloves
  • Toppings of your choice!

*TVP is textured vegetable protein. I often use it in pancakes as a higher protein and low carb alternative, but quick oats would work just as well.

Heat a large skillet or pancake griddle to medium heat. Lightly coat with oil or cooking spray of your choice- I went with coconut oil this morning.

Combine egg whites, pumpkin, applesauce and almond milk in a bowl and mix well.

Stir in TVP and coconut flour, and then add spices. If you don’t have all of them on hand, that’s fine. When I’m making pancakes I usually just pick a random assortment of spices and it always tastes delicious!

Pour batter into the pan- I made 3 smaller pancakes, but you could also make 2 larger ones (or 5 baby pancakes?)

photo_2

After about 5 minutes, check if they’re ready to be flipped. They won’t bubble on top, but you’ll be able to easily get the spatula under them. They’ll feel firm, not doughy. Cook for another 5 minutes on the other side.

When done, serve with the toppings of your choice! I mixed peanut flour mixed with almond milk and spread it on top, sprinkled strawberries, chia seeds and unsweetened coconut and drizzled maple syrup over everything.

photo_3

Homework and eventually gym time. See you after lunch!