Sunday, August 1, 2010

Chocolate Croissant Pancakes

2 cups whole wheat flour or Bob's Oat Flour
1 tsp. Argo Aluminum Free baking powder
¼ tsp. Sea salt
2 tsp. Splenda
2 Tbsp. Bob's Red Mill Wheat germ or Bob's Wheat Bran or Bob's Ground Flax Seeds
2 scoops Biochem Whey protein powder
1 bar Fair Trade or Organic Very Dark Chocolate, broken into quarter-size pieces
2 Organic Omega 3 eggs or 2 egg Whites
1 cup Yoplait Greek plain yogurt (thinned with a little water)
2 Tbsp. Smart Balance Butter Blend Stick

In a large bowl, mix together the dry ingredients. 
In separate bowl, beat eggs into yogurt and then mix in melted butter. 
Mix wet ingredients into dry ingredients, just until moistened. 

Heat electric griddle over medium heat until a drop of water sizzles on it. For Fat Free Baking.
Pour or spoon batter to make pancakes approximately 4" in diameter. 
Allow pancakes to cook a minute or two, until you see the first bubble. 
Press a few pieces of chocolate bar lightly into the wet batter. 
Cook for a minute or two more, until you see more bubbles rise to the top of the pancake. 
Flip and cook for 20-30 seconds longer. 
Serve immediately. 
Wonderful with strawberries or banana slices on top.

4 Servings.

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