Chocolate Brownie Pancakes

I had brownies for breakfast…

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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!

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

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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.

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.

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Mmmmm.

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

Pumpkin Apple Spice Pancakes

What you’ll need:

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  • 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?)

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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.

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Homework and eventually gym time. See you after lunch!