My last flapjack concoction left me and fellow flapjack lovin’ loyal readers wanting more! Luckily, our love of flapjacks doesn’t have to wane during these times. We all still need to fuel the system so that we can show up for what we want to bring to each day. #whateverthatmeansforyou
Welcome to the Griddle: Chocolate Peanut Butter Raspberry Power flapjacks.
Ingredients for Yield of 12 flapjacks (about 4” in diameter):
1 large egg, beaten
1.5 cups of the Peanut Butter Kodiak Power Cake mix (~205 grams by weight)
3/4 cup Fage 2% plain yogurt (~127 grams by weight)
1 cup milk of choice (250 ml) - I used Silk unsweetened coconut from the carton
25 grams by weight (~1 scoop) of your preferred chocolate protein powder (I used Thorne’s chocolate whey isolate)
fresh or frozen raspberries
Preparation steps:
In a large mixing bowl, combine all ingredients except for the raspberries. Stir until evenly mixed. If the batter seems too thick, you can add more milk (start with a tablespoon). If the batter seems too thin, you can add a tablespoon of batter and/or protein powder.
Get the griddle pan going on medium to medium-high heat. You can opt to lightly oil the pan with coconut oil or olive oil, or an oil spray of choice.
Ladle the batter onto the griddle using few big spoons worth, or about 1/4 cup as a guide. The amount to intuitively use typically comes with more flapjack-making experience.
Top each flapjack with 3-4 raspberries (more is okay and up to you!).
Carefully flip the flapjacks with a spatula once you see the edges firming up and some bubbles or pockets starting to form. Let cook another few minutes and then remove from pan when browned and firm. I like mine cooked well!
Top with other goodies such as nut butter, fruit & yogurt OR make a sandwich out of it and ENJOY. Freeze the leftovers for later reheat in the toaster, skillet, or microwave.
A simple delight
Basic nutrition information (per pancake, assuming a yield of 12):
90 calories
10 grams carbohydrate (1.7 grams fiber)
8 grams protein
2 grams fat
1:1 ratio of carbohydrate to protein
If you need vegan or gluten-free tips, refer to the previous flapjack recipe for some ideas.
The palate will be pleased with this tasty combination of flavors. It may seem like the few raspberries can’t possibly make a difference to the flavor profile, but they do. It is subtle and light, but a welcome addition.
Active & Athlete tip: Nearly all of my flapjacks can be used for on-the-go fueling such as hiking, cycling, and ultra running. I recommend trying “flapjack sandwiches” by using a spread or protein of choice to coat the flapjack, fold it in half, and then store in a ziploc or other bag to carry with you for “nibbling when you need.” #foodinthepocket
Enjoy,
Dina