Is there a limit of too much chocolate? Dial 1 for yes, 2 for no. Dial # to repeat these options. I fudged my meal up with some chocolate protein oatcakes topped with a chocolate peanut butter drizzle, cocoa stevia syrup, and The Lion’s Choice oreo edible cookie dough.
What are oatcakes, you may be asking? Well. Oatcakes are pancakes that are half oatmeal…half pancake. It’s like if you presented oatmeal in a stackable, solid, pancake form. Yeah, it’s basically amazing. Then topping it off with chocolate and peanut butter? What’s not to love.
Sorry I’ve been slow with posts this week. I got back from a week in NYC last weekend, but I still feel like I’m playing a game of catch up. I posted a vlog but I haven’t given a full run down on the blog yet. Hold tight!! I plan to have that up this week. :) I’ll save the details until then, but it’s been really cool comparing this trip from my NYC trip in 2016. Always so so much fun to be had in the city!!
Anyways, back to the chocolate protein oatcakes. Try them out! They use minimal ingredients and are very quick to whip up.
Chocolate Protein Oatcakes
- 1/2 cup oats
- 15 g chocolate pea protein
- 1.5 tsp egg replacer flour (optional)
- 1/2 tsp baking powder
- 1 stevia packet
- enough water to make a batter consistency
First, grind the oats into a flour. Then mix the flour with the pea protein, egg replacer (you can use ground flax seeds as a substitute), baking powder, and stevia. Once mixed, slowly add water and mix until a batter consistency forms. It should be 1/4-1/2 cup of water. You don’t want it too runny! With this recipe, thick is best.
Heat a large pan to a medium heat. Spray with nonstick spray and pour in your batter to form 5 oatcakes. Cook 3-4 minutes until lightly browned, flip, and cook another 2-3 minutes. Top with whatever you’d like!
For the chocolate peanut butter drizzle, I mixed 2 tbsp chocolate peanut flour with 2-3 tbsp of water and that’s it.
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