Chunky Monkey for Breakfast?!


A week or so ago I made our first attempt at ice cream and it was creamy and decadent. Shortly after our first bite, C asked if I could and when I would make Chunky Monkey ice cream. While I will eventually make it for him, albeit reduced-guilt, I couldn’t get the flavor combination out of my mind. Any morning that we are able to sleep in seems to require a special breakfast – waffles, pancakes, French toast, etc. As I have made more waffles than I care to count over the past month pancakes were the clear answer. I flipped through this book for inspiration on healthier breakfasts and made up one of my own. They are very easy to whip up and go down quickly, especially if dunked in warm buttery syrup…

Whisk up some whole-wheat flour, baking powder, salt, Splenda, cinnamon, and oats in one bowl.

In another some egg substitute, vanilla extract, milk, water and mashed banana.

Follow the normal pattern – add wet to dry and combine.

Next add in the chopped walnuts, chocolate chips, and banana.

Portion them out in to 2-bite pancakes and cook them until crisp on the outside and light and fluffy on the inside.

     

Chunky Monkey Pancakes (4 points plus/5 pancakes)

  • 3 tablespoons rolled oats
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 packets Splenda
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons fat-free egg substitute
  • 2 tablespoons non-fat milk
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 banana, half mashed and half diced
  • 2 tablespoons chocolate chips,  chopped
  • 2 tablespoons walnut pieces, chopped
  1. Preheat skillet over medium heat.
  2. In a medium bowl combine dry ingredients and set aside.
  3. In a small bowl whisk mashed banana, water, milk, vanilla and egg substitute
  4. Form a well in the dry ingredients and pour in the wet – whisk until just combined.
  5. Gently fold in nuts and chocolate.
  6. Use a tablespoon (or tablespoon-sized scoop) to portion out batter. Cook  approximately 3 minutes on each side – they will be slightly crisp on the outside and light on the inside.
  7. While pancakes are crisping warm syrup with a bit of butter (I use 2 tablespoons of syrup and 2 teaspoons of butter).
  8. These will not last. Nothing bite-sized ever does… I put them out on a platter and portioned out 5 for myself.
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Oatmeal Chocolate Chip Cookies


As I mentioned last week I had been craving these cookies for days, so I indulged myself. I made a double batch and froze half of the batter in pre-portioned balls, I lined the dough (scooped like the ones for baking) on parchment paper and froze them. This way I can have fresh cookies whenever I want them without the mess.
The cooked cookies also freeze well, though it is best to separate the layers with parchment paper.
• 1 stick butter, room temperature
• 1 cup brown sugar
• 1 cup granular sugar
• ½ cup applesauce
• ½ teaspoon salt
• 1 egg
• 3 tablespoon egg white substitute
• 2 teaspoon vanilla extract
• 1 ½ cup whole wheat flour
• 2 cups oatmeal
• 2 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 2 cups chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, cream together butter, applesauce, sugars, and salt. Add egg, egg white, and ¼ cup water; mix well until combined.
In another bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda and nutmeg. Fold into the butter mixture until well combined. Add chocolate chips and stir until well combined.
Using a 1-inch ice cream scoop, scoop at cookie dough onto the prepared baking sheets, about 1 ½ inches apart. Bake for 18-20 minutes, rotating sheets halfway through cook time.
Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack.

Yields 1 cookie per serving, 2 points per cookie

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