Chocolate Chip “PanCrepes”

Most of my ‘best’ dishes happen by accident.  I love feeling like a mad scientist in the kitchen – creating, substituting, and usually not measuring or following any specific recipe.  I call it ‘guerrilla baking’ in jest, but in truth it’s the most freeing way for me to cook.  Tonight I made something in between pancakes and crepes, using applesauce instead of vegetable oil (blech) and Ghirardelli semi-sweet morsels.

My husband sent me a “Good News!” text, and once I heard what the good news, I decided to celebrate.  Hence, cooking with chocolate.  What makes a heart (or tummy) happier on a cold winter’s night than something buttery, gooey, and chocolatey?  I certainly can’t think of anything.

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So I put a pat of Plugra Unsalted butter (my favorite, hands-down) and got to work.  These are the result. They are not as thin as crepes, not as fluffy as pancakes, just the right ‘in-between’ of sweet and savory, with melted chocolate in the middle. They may not be pretty, but my taste buds are not complaining.   I don’t have a recipe, though if I did I might not share it, as I like to keep my Franken-Dishes to myself.*

These ARE vegetarian – they ARE NOT vegan but could easily be modified.  (Which I may do for myself tomorrow!)

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*Alright, boys and girls – after several requests I’m going to post a ‘rough’ version of the non-recipe:

1/2 C milk or non-dairy milk

1/2 C all purpose flour

dash of baking powder

pinch of salt

pinch of cinnamon

1 Tbsp sugar

1 Tbsp applesauce (or vegetable oil)

1 Tbsp butter or margarine (you really want to use butter here)

1 large egg

Any chocolate you like.  Dark chocolate will give a more bitter taste, so if you want sweet go with milk or semi-sweet chocolate. You could also add vanilla (I was out).

Preheat a pan or skillet and drop a small ‘pat’ of butter.  (Just a LITTLE bit is fine – this adds flavor and thins out the batter a little.) Mix wet ingredients in a bowl. (Egg, butter, applesauce).  Whisk together, then add dry ingredients.  Mix well (mixer not needed, just do it by hand.)   Pour batter in pan as you like – I started small to ‘test’ then got bigger.  Makes 4-6 PanCrepes.

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Almond Meal Protein Pancakes

Long title, short recipe, amazing results.

First, an explanation: I have made a concerted effort in recent months to decrease my intake of processed foods and grains.  I do still eat carbs, but only from whole foods as much as I can help it.  I don’t endorse or advocate any specific diet or lifestyle for ALL people, but higher fat, moderate protein, low-ish carb works wonders for me.  My tummy is happy, my skin is happy, and I am sleeping like an old man at the opera.  It’s wonderful!

This pancake recipe is something I came up with on the fly, in an effort to reproduce my “old” favorite breakfast without the oats.  Not so difficult, actually.  If you’re familiar with the Paleo way of eating or the Primal Blueprint, you know there are lots of flour substitutes out there.  One of the easiest to buy or make at home is almond flour.   I SORT-OF used almond flour.  [You’ll see.] Again, the mood to try this hit me when I didn’t have a way to get to the store, but I find necessity and creativity make for some pretty cool dishes.

Here’s what I used:

Ingredients, minus coconut flakes
Ingredients, minus coconut flakes

Raw Almonds – about 1/4 cup, maybe a little more.  I just emptied out my Blue Diamond bag and crossed my fingers it would be enough.

Roasted, Salted Almonds – 7 or 8.  Just to mix it up a little.

2 Raw Egg Whites

Cinnamon, as much as I want.  [And I want a lot.]

Dash of Vanilla Extract

Unsweetened Coconut Flakes [Coconut is a staple in the PB, and it just so happens my mom left some here last time she visited.]

Here’s where I came off the rails, Paleo/Primal wise:  I added about 3/4 Scoop of Body Fortress Vanilla Whey protein, and one packet of Splenda.  Go ahead, judge me.

I promise this is coconut.
I promise this is coconut.

First, I put all the almonds into my food processor, pulsed on low a couple of times, then high, then low…  I’m kidding.  I just let it go until the almonds were chopped, but not powdered.  I wanted the texture to be stout, since it is oatmeal that I’m replacing, which is hearty and quite satisfying.  I measured out 1/4 cup of the almond meal, and added all the dry ingredients.  [If you have leftover almond meal, just dump tupperware container.  It’s great with everything – waffles, pancakes, even in grilled chicken wraps at lunch.  But that’s an entire post by itself…]

Almond Meal
Almond Meal

I gave the dry stuff a stir, and put it back into the processor.  Next, crack those eggs and put both whites in a small bowl or container.  Add just a pinch of vanilla and stir.  Add to the processor with the rest.  By now, the kitchen should be smelling wonderful.  Both of my kids started wandering in and out, curious about what was cooking.

Wet Ingredients, Dry Ingredients
Wet Ingredients, Dry Ingredients

Personally, like I said earlier, I enjoy texture.  So I didn’t mix this much, but if you want a smoother mix just blend to suit you.  Your skillet should be warming on the stove top, with butter or oil or nonstick spray [I don’t judge].  Grab a spoon and start cooking these babies!  Here’s my first one:

Super YUM, right?
Super YUM, right?

At this moment I am kicking myself for making these at night, because along with the delicious smells and the sense of accomplishment comes the agony of knowing I must wait all night to devour them.

The finished product?  Oh, I’m so glad you asked!  Fluffy and golden brown and beautiful.  And the taste?  Even better than I’d hoped!  The coconut and mealy texture of the almonds hits the taste buds “just so”.  Definitely a keeper.  I cannot WAIT to eat these tomorrow, with fresh berries on top and maybe just a hint of butter and syrup.  Thanks for reading!  If you try this recipe for yourself, please let me know what you think!

Look how fluffy!
Look how fluffy!
Gorgeous, no?
Gorgeous, no?