Cocoa Pancake with Peanut Butter and Blueberries

Ingredients

• 100 g Egg white
• 70 g 0% Greek yogurt
• 50 g Plant-based beverage (The author uses almond beverage; the transcript refers to it as almond milk.)
• 60 g Cocoa-flavored oat flour (Alternatively, use plain oat flour with 5 g unsweetened cocoa powder and 20 g stevia or another sweetener.)
• 2 g Cinnamon
• Salt (A pinch; estimated at approximately 0.5 g.)
• 5 g Baking powder (Alternatively, use baking soda with a few drops of lemon juice to activate it.)
• 5 g Unsweetened cocoa powder (Only if using plain oat flour instead of cocoa-flavored oat flour.)
• 20 g Stevia or another sweetener (Only if using plain oat flour; the calorie content varies depending on the sweetener selected.)
• 20 g Peanut butter (The author mentions a chocolate version in the transcript.)
• 50 g Blueberries
• 20 g Zero-calorie chocolate sauce (The description states 20 g; the transcript states 15 g. The quantity from the description has been retained, as it takes priority.)

Steps

1. 1

   Combine the egg white, Greek yogurt, cinnamon, salt, and baking powder in a bowl. If not using baking powder, alternatively prepare the baking soda by activating it with a few drops of lemon juice.

2. 2

   Add the plant-based beverage and whisk the mixture until air is incorporated and it becomes smooth, without any obvious lumps.

3. 3

   Add the cocoa-flavored oat flour and mix again until you obtain a smooth batter. If using plain oat flour, add the unsweetened cocoa powder and sweetener instead.

4. 4

   Heat a nonstick pan over high heat. Pour the batter into the hot pan and cook it briefly over high heat at first.

5. 5

   Cover the pan, reduce the heat to medium-low, and cook the pancake for approximately 6 minutes. It is ready to flip when it releases easily from the bottom and the surface appears fairly set.

6. 6

   Flip the pancake with a spatula, taking care to keep it intact, and cook it on the other side for approximately 2 minutes. Do not cook it longer than necessary: it should be cooked through but not burnt.

7. 7

   Transfer the pancake to a plate and top with the peanut butter, blueberries, and zero-calorie chocolate sauce. Serve immediately.

Notes

The recipe states approximately 480 kcal, 15 g fat, 48 g carbohydrates, and 33 g protein; the values may vary depending on the brand of oat flour, plant-based beverage, peanut butter, and sauce. The sauce quantity is 20 g in the description and 15 g in the transcript; the description has been followed. No oil for the pan is specified; use a nonstick pan and, if necessary, a very light coating of cooking spray or oil.

Nutrition per serving

• breakfast
• pancake
• protein-rich
• fit
• sweet
• pan-cooked
• with fruit
• with chocolate