I told you things were getting nutty!Today is the second of my two recipes that I made for Nuttzo – except for this one I used their creamy dark chocolate blend. And let me tell you – considering that I am total chocoholic, it took incredible self control to not make ALL the recipes with this flavor! Like I said yesterday, Nuttzo in no way paid me for this post (although they did supply me with the nut-butter to create the recipes with), I just really love how it tastes, that its a blend of 7 nuts and seeds, and it has no added oils or sugars and is GMO free. I approached them about making some recipes for them for the NY Veg Food Fest because I love their product and their beliefs about health are in line with my own.
But back to the pancakes. This recipe is out of control delicious. I don’t make pancakes too often because I don’t have griddle (it’s on the list of things to buy and jam into my already overflowing kitchen cabinets!) and so I have to make one. pancake. at. a. time. Ugh. It takes so long.
These pancakes? Worth it. I’m actually making another batch tonight to take up to Vermont because they are that fluffy and delicious. The best part? You don’t even realize they are healthy. You are getting a solid serving of protein from the nut butter! And that’s exactly the kind of breakfast I need before I start skiing for the day.
I’ve been eating these each morning lately, and let me tell you – they’ve been brightening some otherwise gloomy mornings. As I alluded yesterday, there have been some rough patches recently in the Lorimer Street Kitchen (nothing with Joe or Oreo though!) and when it all sorts itself out, I’ll fill you all in. So, these fluffy chocolately pancakes are a super welcomed start to my mornings. I’ve been topping them off with either some agave nectar, or more of Nuttzo’s creamy peanut blend. Or both. (We are in a judgment free zone, right?)
Now I’ll be honest: typically I prefer crunchy nut butters. In a sandwich? Gaaaahhh, so good! (And strangely I did not try crunchy peanut butter until I was 28 and camping in Africa. Random, right?) But for baking purposes, I’m creamy all the way. The most incredible part of these pancakes (well for me any way) is that there is only 2 tablespoons of agave nectar for the whole recipe – and the recipe makes 2 to 3 servings. That’s a tablespoon or less of sugar per serving, especially if you top it off with more nut butter. Think about how much sugar you normally have in pancakes between syrup and the recipe! I don’t know how I’ll ever eat non-chocolate pancakes again!
For more breakfast delights and fun pictures (like of the NYC Veg Food Show I attended, recipes I’m working on and random ski pictures), be sure to join other readers on the recently updated Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 1 flax egg (1 tablespoon flaxseed meal + 2 tablespoon water)
- ½ cup + 3 tablespoons Unsweetened Vanilla Almond milk (or milk of your choice)
- 2 tablespoons Agave Nectar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 2 tablespoons Nuttzo Creamy Dark Chocolate 7 Seed & Nut Butter
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 cup + 2 tablespoons whole wheat pastry flour
- 2 tablespoons Cocoa Powder
- Preheat saute pan or griddle on medium high heat with a teaspoon of coconut oil.
- In a large mixing bowl mix all dry ingredients.
- Add flax egg, almond milk, vanilla extract, chocolate nut butter, and agave nectar and mix until smooth and blended.
- Dollop 2 table spoons worth on the griddle and cook for 1-2 minutes on each side.
- Makes about 6 pancakes.
- Serve with additional nut butter.