Yesterday I did some exploring around town.
I found the cutest little shop selling antiques, crafts, and other fun thrifty items.
One of those items…handmade, mocha latte…SOAP??
I picked it up.
I took a whiff.
It smelled like pure Heaven.
I drooled.
I sat it down and walked away.
I came back.
I took another whiff…
Then, before I tried to take a bite of a BAR OF SOAP…
I turned around, headed for the door, raced home and made these:
And I about dropped my fork after my first taste.
Seriously guys, I think I’ve outdone myself!
Since I had SO much success with my Tiramisu Protein Pancakes, I based this recipe off of that one, but I just COULDN’T RESIST mixing it up a bit…
So I added a layer of pumpkin “cream”
You know, ’cause I’m still working on that natural October glow! 😉
Mochoa Latte Protein Pancakes
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: fry breakfast high protein no sugar added high fiber low-sodium chocolate cocoa protein powder pumpkin puree Pancake Sunday fall
Ingredients (Serves 1)
For the Pancakes
- 1/3 cup rolled oats
- 1 scoop (30g) chocolate protein powder
- 1 1/2 teaspoons unsweetened cocoa powder (I used Hershey’s Special Dark)
- 2 Tablespoons ground flax seed
- 1/2 teaspoon sodium-free baking powder
- 1 egg white
- 1/4 cup strong brewed cold coffee
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coffee extract
For the Pumpkin “Cream”
- 1/3 cup low-fat no-salt-added cottage cheese
- 1/4 cup pumpkin puree
- 5-7 drops liquid stevia
- unsweetened cocoa powder and mini chocolate chips for garnish
Instructions
For the Pancakes
1. Heat a non-stick skillet or pancake griddle over medium heat.
2. In a small food processor or blender, grind oats into flour.
3. Combine oat flour, protein powder, cocoa powder, ground flax, and baking powder in a medium-sized bowl.
4. In a separate bowl, whisk egg white until frothy.
5. Add coffee and extracts to egg white, stir and add to dry ingredients.
6. Stir until flour is incorporated.
7. Let batter sit at least 5 minutes before continuing.
8. Spoon batter onto skillet surface, forming 3 medium-sized pancakes.
9. Cook 5-6 minutes per side, or until golden brown with crisp edges.
For the Pumpkin “Cream”
Combine cottage cheese, pumpkin puree, and stevia in a small food processor or blender and blend until smooth.
Nutritionals for pancakes and pumpkin cream only:
Drool over THAT, now, would ya? 😉
Is it just me, or are you picturing a little version of yourself diving off the side of one of those cakes into that fluffy pumpkin cream?
Total…face…plant!
Um, yeah, I’d take a plate of these over a bar of soap ANY day!
What is something you’ve smelled recently that was good enough to eat…
even know it wasn’t?
I swear Yankee Candle get’s me EVERY year with their Christmas Cookie!
