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.
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!!
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!!
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)
The Whimsical Cupcake 