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.

Zucchini Walnut Muffins

These are super moist and filled with good for you nutrients. I freeze them in bags of 5 so they last for several weeks.
• 3 cups whole wheat flour
• 1 teaspoon baking soda
• 1 ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 3 tablespoon egg white substitute
• 1 stick butter, room temperature
• ½ cup applesauce
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 tablespoons fat-free sour cream
• 2 medium zucchini, shredded
• ¾ cup chopped walnuts

Preheat oven to 350 and line muffin tins with papers.
In a large bowl combine all dry ingredients – flour, baking soda, baking powder, salt, and cinnamon.
In a medium bowl cream butter, sugar and applesauce together until light and fluffy. Add in eggs, egg white and vanilla. Fold in zucchini and sour cream to this mixture.
Yields 1 muffin per serving, 5 points plus pers muffin.
Make a well in the dry ingredients and add in the wet – fold gently to incorporate. Add in walnuts and fold.
Evenly distribute batter. This will yield 20 muffins. Bake for 25 minutes, rotating pans halfway through cooking.