If you’ve been reading my blog for a while, you know I have an obsession with wedding cake. Seriously, I know a good cake when I taste it. In fact, I didn’t even care what my wedding cake looked like, I just cared that it tasted amazing (which is why I almost took a risk and drove down to North Carolina, where we got married, with a cake from Market District, a supermarket near our house in Ohio, who’s cake I know I love more than anything in this world). I’m very glad I didn’t take that risk because it probably would have melted, sort of like our top layer melted on the way home (and so we ate it, and will not be eating it on September 29th of this year, our one year anniversary). Anyway, I digress….My first true dessert love is wedding cake. My second? Buckeyes.They are definitely a close second, because with buckeyes I can’t do this….But no one makes a buckeye like my aunt JoAnn. No one. Not even these “healthier” buckeyes taste as good as hers (not that they should,why would they? They are lighter, and not even close to as rich as hers. Not even close). In case you don’t know where I am going with this, The Ohio State Buckeye football team has their first game tomorrow. We were planning on going, but we’ve decided to go to next week’s game instead (it should be a better game anyway). But of course we’ll still be watching the game on TV, and we’re starting our pre-gaming right now, with these Buckeye Protein Pancakes (and in case you still aren’t aware of exactly what a Buckeye candy is, it’s rich creamy peanut butter and sugar dipped in chocolate).Buckeye Protein Pancakes
Makes: 2 servings (2 pancakes per serving)
6 egg whites
1/2 cup oats
3 Tbsp. plain yogurt
1/2 scoop (~2 Tbsp) chocolate protein powder of your choice
2 Tbsp. powdered peanut butter
1/2 tsp. baking powder
6 drops liquid Stevia
2 Tbsp. peanut butter, divided
Unsweetened cocoa and powdered sugar for topping (to taste)
Optional: Giant glass of vanilla unsweetened Almond Milk to chase down the yumminess.
**NOTE: If you are following a low FODMAPs diet this recipe is safe and free of FODMAPs. Just be sure you choose a protein powder without inulin or other fiber additives. This is a Gluten Free recipe
- Mix all ingredients in a medium bowl, making sure to break-up any large clumps.
- Allow to sit for about 15 minutes at room temperature.
- Heat a medium skillet on the stovetop and spray with cooking spray. Pour 4 pancakes on the skillet (or do two batches of two) and allow to cook about 1 minute on each side (or until cooked all the way through).
- Top with peanut butter and cocoa and powdered sugar to taste.
What’s better than a protein-packed breakfast, filled with the goodness of chocolate and peanut butter, to start off a great fall Football season?! Nothing!Estimated Nutrition Facts for 1 serving (2 cakes)
Nutrition Highlights: Good source of calcium and fiber, excellent source of protein and iron.Chasing these pancakes down with a big ol’ glass of milk was the icing on the cake (but of course, not buttercream. hahahaha). I just know this is going to be a great football season. I can smell it in the air (or, maybe that’s just chocolate and peanut butter I smell….). GO BUCKS!