Zain’s *To Die For* Chocolate Chip Cookie Dough Pancakes
Obsessed with Zain’s *To Die For* Chocolate Chip Cookie Dough Dip? I know I have been. It’s been cookie dough everything in this house since and of course it would not be long before I decided to marry my cookie dough obsession with my pancake obsession. It just had to be done.
The result? Let’s put it this way:
If the Last Supper was a Breakfast, this would be on the table. Period.
*Note, this recipe, like all of my pancakes, can be made VEGAN
(Makes 1 Large or 2 Small Servings)
3/4 Uncontaminated Gluten-Free Oats
1 Scoop Vanilla Whey Protein Powder OR *Vanilla Vegan Protein Powder Of Your Choice
8 Egg Whites OR *Vegan Option: 3 Flax Eggs and 1/2 Cup Unsweetened Almond Milk– (11/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes)
1 Tsp Gluten-Free Baking Powder
7-10 Drops Vanilla Creme Stevia
1 Tsp Natural Vanilla
1/2 Cup Medjool Dates (soaked for 5-10 mins until soft)
11/2 Tbsp Natural Crunchy Peanut Butter
1 Tbsp Unsweetened Almond Milk
1/8 Cup + 1 Tbsp Unsweetened Raw Cacao Chocolate Chips
1/16 Tsp Himalayan Crystal Salt
Grapeseed Oil High Heat Spray or Coconut Butter to grease skillet
1. In a blender or Magic Bullet, blend all ingredients except chocolate chips.
2. Heat skillet on low-med heat and spray or coconut butter and pour 1/2 of the batter onto the pan.
3. Once bubbles begin to form, sprinkle in 1/2 of the chocolate chips and flip the pancake. Cook until golden on both sides.
4. Top with your choice of optional toppings.
*Optional Toppings: Organic Maple Syrup, (non-Vegan) Organic Raw Honey, (non-vegan) Greek Yogurt Coconut Butter, Nut Butter, Bananas or Zain’s Cookie Dough Dip (if you’re feeling really decadent! this would definitely be what I call a ‘PeaceMeal’ treat), (non-vegan) Zain’s Protein Ice Cream, Zain’s Banana Soft Serve.
I am now hungry just reading this. Cooking is an art.