Okay, so I guess I’m riding a bit of a pancake wave lately…actually, I think I’m just riding a “make somewhat healthy FUN foods out of creative ingredients” wave lately . Which brings me to my latest creation: Cocoa Krispies pancakes.
I was eyeing the fridge and cabinets for a dinner option the other night, and nothing was striking my fancy that ALSO seemed to fit with the calories and macros I had left for the day. And then, voila—Cocoa Krispies pancakes were born. I thoroughly enjoyed them was so excited about my creation that I wanted to share. So…
Ingredients (makes 2-3 pancakes)
- 1 medium banana mashed (ripe enough to have brown spots on the peel)
- ¼ almond flour
- ½ cup liquid egg whites
- ½ cup Cocoa Krispies
The “batter” will be more liquidy than you might be used to for pancake batter, but if you cook them like you would a regular pancake, waiting to flip until it bubbles in the middle, you’ll have a firm and perfectly cooked cake. You’ll even hear the snap-crackle-pop of the krispies once you mix everything together. I kind of loved that part, haha .
Top It Off
So, I was about to drizzle some syrup on top of these cakes when I realized we were out of sugar free syrup (by the way, have you ever checked out the amount of sugar in ¼ cup of regular syrup?). And since I didn’t have the room in my macros for nut butter as a topping, I went with a scoop of double chocolate protein. Instead of using as much liquid with the powder as would have made a shake, I added a little almond milk and a little water, a bit at a time until the mixture was just the right consistency to pour over the top sort of like a frosting. Yup, like a frosting and just as good.
I generally eat gluten free, hence the almond flour. Cocoa Krispies, made with rice, are not however, labeled as gluten free. I don’t have celiac; I avoid gluten because it tends to irritate my stomach and cause skin irritation as well. When I’m eating gluten free on a regular basis, traces of gluten here and there don’t cause me an issue, and obviously I’m not going to eat these everyday–so for my gluten free lifestyle, these were perfectly fine. The statement I found online from Kellogg’s regarding the gluten in cocoa krispies states: “Corn Flakes, Rice Krispies, Cocoa Krispies, Crispix, and Frosted Flakes are wheat free but are not labeled gluten free because they contain malt which comes from barley and may contain gluten.”
I’ve been experimenting (and failing) with creative pancake recipes for a while now. I’ve made pancakes that tasted awful, pancakes that wound up more like a scramble, pancakes that overcooked and were inedible. But the more I’ve experimented, I’ve begun to be able to try some fun creations and actually have them work out . So try these, or try your own variation. And don’t get discouraged if it doesn’t work out on the first (or second, or third…) try, because while I know it’s not that serious–but I actually think pancakes are that serious –it’s always fun to be able to whip up a stack of pancakes you can feel good about .