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.

Spring Fever Salad with Plum Dijon Dressing

Oh, hello there! I’ve been pretty MIA lately. I had tons of school work for the past week and it really consumed my life. The other day, it was absolutely beautiful out. Some of the first signs of Spring were in full force and it had be feelin prettyyy froggy 🙂

The sunshine put me in the mood for a nice, crisp, GIANT salad.

photo_4I piled on the veggies, whipped up my own dressing and devoured it in no more than 5 seconds.

Spring Fever Salad with Plum Dijon Dressing

Serves 1 large salad

For the salad:

  • ~3 c of your choice of greens (I used romaine, baby spinach and kale!)
  • 1/3- 1/2 c black beans
  • 1/2 c chopped bell peppers
  • 1 T sun dried tomatoes
  • 3 brussels sprouts, shredded
  • 1/3 cup cooked quinoa
  • 1 T crumbled feta

For the dressing:

  • 1.5 T apple cider vinegar
  • 1 tsp plum sauce
  • 1 tsp dijon mustard
  • salt and pepper to taste

Combine all dressing ingredients in a small bowl and mix well. If using kale as a salad base, use half the dressing and massage into the leaves.

Heat a pan to medium-low heat and coat with cooking spray. Add peppers, beans and sun dried tomatoes and cook until peppers begin to soften.

photoShred brussels sprouts or chop very finely and add them to the pan. When cooked, about 5 minutes, add quinoa and stir in until combined.

Add other greens of choice to a bowl (combine with marinated kale if using) and toss with dressing. Pour vegetable- quinoa mixture over the greens and top with feta to go from this…

photo_2To this…

photo_3Mmmmm

I also drizzled a bit of tahini on top afterwards because I’m addicted to the stuff. You can eat it like this or stir it all together..photo_6

Dig in and enjoy! It’s light, colorful, refreshing and delicious! The bright colors definitely reflected the good mood I was in 🙂

photo_5love close up shots 🙂