Brownie Batter Pancakes for One

Picture 055 copy

I am seriously doing a 903 things at once right now.

That may not sound like a lot to you but I’m not too used to multi-tasking and handling a bunch of stuff all at once. I like to give each task my undivided attention. Multi-tasking usually freaks me out.

But today I am trying to find the perfect birthday treat for one of my great friends, make my gma some candied pecans, clean the kitchen, figure out something quick to have for breakfast, look around on Facebook (cus it’s super important, duh!), write this post while uploading pics to my Flickr. See? 903 things! I don’t exaggerate here, I don’t need the drama. And I have to do all that by 11am. It’s 9:18am now. Oh gosh, my life is overrrr!!!

Ahem.

Picture 061 copy

Good thing that I have the best recipe EVER for THE MOST AMAZING QUICK FIX PANCAKES THAT WON’T KILL MY WAISTLINE!! Yes, I’m yelling at you. I want you to understand the sheer awesomeness of these pancakes. These come together super quick, they are chocolatey delicious, a perfect breakfast (or dinner, or dessert) for one, and the best part about these is that you get about 8 silver-dollar sized chocolate pancakes all for yourself and it won’t kill your diet!!! How can anyone NOT get excited about that?! Now, go chow down on some pancakes!!

Picture 064 copy

Brownie Batter Pancakes
Yields about 6-8 silver dollar pancakes

Ingredients:

1/4 cup whole wheat pastry flour (30g) *
1/4 tsp baking powder
1 Tablespoon cocoa powder (I used Hershey’s Special Dark)
1 Tablespoon of Splenda Granulated sugar (or 1 Tablespoon of sugar)
pinch of salt (optional)
1 1/2 Tablespoons unsweetened applesauce (I used this)
1 teaspoon pure vanilla extract
5 1/2 Tablespoon nondairy milk**

*There are several options for flour choice, choose what works for you: spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour, or even a gluten free AP flour.

**Same goes for the milk, feel free to use what you have: soy milk, almond milk, rice milk, coconut milk (oh, YUM) or plain ole dairy milk, I don’t judge ;)

Instructions:

If you have a pan that can handle the heat (such as a cast iron skillet) set a non-stick pan or skillet over medium-low heat. (I do this before anything else so that once the mix is done, the skillet is preheated and ready to go. I’m impatient, clearly.)

In a medium bowl, whisk the dry ingredients together very well.

In a small measuring cup, stir together all the wet ingredients.

Add the wet to the dry and mix until the dry ingredients JUST disappear. You don’t want gummy pancakes.

If you haven’t already, preheat your skillet on medium-low heat and let it get nice and hot (flick some water on the surface of the pan, if it sizzles it’s ready to go!) Pour a very small amount (about 2 Tablespoons, one cookie scoop) worth of batter onto the center of your skillet and let it cook until bubbles start to form and the edges are set. Flip them, taking care not to break the pancakes (they are fragile) and cook them for 30 seconds – 1 minute longer.

Stack, throw on every topping you can think of (not really. Try: powdered sugar, caramel, chocolate sauce, whipped cream, sliced berries, nuts, dried fruit, your favorite yogurt and granola, or maple syrup) and dig in!!

Picture 066 copy

adapted from Skinny Taste

Servings: 1 • Serving size: 6-8 silver-dollar pancakes (one recipe without toppings) • Old Points: 3 pts • Points+: 4 pts
Calories: 172 • Fat: 2.4 g • Carb: 32 g • Fiber: 6.7 g • Protein: 5.3 g • Sugar: 4.7
Sodium: 241.7 (without salt)

Rum, Brown Butter and Pecan Brownies

Picture 023 copy

If you haven’t been here long, you probably don’t know that I’m a Texan. If you have been here for a while, you’re probably tired of me making references to the fact that I’m a Texan. Not the kind that wears cowboy boots with skirts and rides to work on a horse named sugar, but a Texan no less.

I can’t help it, I’m a Texan. It’s a pride unlike any other.

You won’t find better Tex-mex anywhere, steaks seem just a bit bigger, beautiful bluebonnets transform regular hills into waves of blue, seeing cows from the side of the road is perfectly normal, margaritas are a staple, BBQ is an art form, the night sky isn’t more beautiful anywhere else, and pecans run rampant across this great state.

Texas, I made you brownies. Brownies you wouldn’t mind calling home. They have rum and pecans in them, you’d be proud!

Picture 013 copy

Do yourself a favor: if you hate rum or aren’t crazy about the strong flavor of rum in your baked goods, don’t make these. There’s a half cup of rum in these, they are not for sissies. If you don’t like pecans, you can sub for any other nut just be sure to toast them or the flavor will get lost. If you don’t like browned butter, you’re in the wrong place ;-) BUT, you can just as easily use regular melted butter in place of browned. If you don’t like chocolate… we can’t be friends anymore*. If you want to smother these brownies in vanilla ice cream, chocolate sauce, and a drizzle of dark rum for good measure… I think we can be the best of friends.

Picture 028 copy

Rum, Brown Butter and Pecan Brownies
yields 12-16 brownies

Ingredients:

100g unsalted butter, cut into 16 small pieces
175g bittersweet chocolate, chopped
190g (about 3/4 cup) granulated sugar
2 large eggs
1/2 cup dark rum
3 tablespoons cocoa powder
75g (about 1/2 cup) all-purpose flour
1/4 teaspoon salt
heaping 1/4 pecans, toasted and chopped

Instructions:

Preheat your oven to 350F. Line an 8×8″ pan with foil or parchment paper, taking care to leave an overhang on at least two sides for easy removal later. Lightly spray with non-stick cooking spray, set aside.

In a small saucepan over medium-low heat, melt the butter, swirling the pan occasionally until all the butter has melted. After several minutes, the butter will begin to bubble and this is your sign to really pay attention to your butter. The milk solids will separate: stir it frequently at this point, so that the milk solids do not settle at the bottom of the pan and burn (there is no saving burned butter, trust me). Continue stirring as your butter changes from a light brown to a medium brown and smells nutty. Remove from the heat. Let it cool slightly.

In a medium bowl, toss in your chopped chocolate and pour the browned butter over it (swirl the bowl a bit to make sure all the chocolate pieces are submerged in butter). Let it sit for about 3 minutes. Using a whisk, mix the chocolate and butter together vigorously until it is satiny and combined. Add the sugar and whisk until combined. Add eggs, one at a time until incorporated. When both eggs are in, give it a good vigorous whisking for about 10 seconds. Add the rum and mix well.

Sift the cocoa powder, flour and salt together over your chocolate mixture. Fold everything together with a rubber spatula until almost combined and then toss in pecans and fold until combined. Pour batter into your prepared pan and bake for 20-25 mins, begin checking early to ensure your brownies don’t overbake.

Remove from the oven and allow to cool in the pan until room temperature. Remove the brownies from the pan using the overhang, cut and enjoy!

Adapted from Raspberri Cupcakes

Picture 029 copy