Gluten-Free Reese's Pancakes

There is a cute little cafe in my town that makes specialty pancakes from scratch every week.  Guess what last weeks was?! Reese's pancakes!!! I really wanted to go indulge but I knew that my stomach would probably hurt after the fact.  So, I decided to make my own, healthier version!

Gluten-Free Peanut Butter Chocolate Chip Pancakes

Ingredients:

- 1/4 cup Gluten-Free Flour (I used Bisquick)

- 1/4 cup Unsweetend Vanilla Almond Milk

- 1/4 cup Egg Whites

- 1 tbsp Organic Unsweetened Applesauce

- 1/4 tsp Organic Cinnamon

- 1/4 tsp Vanilla Extract

Toppings:

- 1/2 tbsp Dark Chocolate Chips

- 1/2 tbsp Peanut Butter Chips

- Sugar Free Pancake Syrup

Instructions:

- Combine all ingredients in a mixing bowl.

*Tip* I like to mix my ingredients in a glass measuring cup with a spout because it's easy to pour out into a pan!

- Spray pan with non-stick cooking spray and heat on Low.

- Pour batter into pan and sprinkle 1/2 tbsp dark chocolate chips & 1/2 tbsp peanut butter chips onto the pancake.
- Cook for 2-3 minutes on each side, or until golden brown.

*Tip* When your pancakes begin to bubble, that is a good indicator they are ready to flip!

I like to top my pancakes with sugar free pancake syrup such at Walden Farms or Maple Grove Farms.  You can do the same, or, to make it even more like Reese's you can top with all natural peanut butter!

This recipe can either make two small pancakes or one large pancake :) I personally prefer one large pancake.

After the pancake is done cooking, I like to use the same pan to whip up some scrambled eggs!  This makes a great pre-workout or post-workout breakfast ;)

Nutritional Information:

245 calories, 6g fat, 418g sodium, 181g potassium

40g carbohydrates (2g fiber, 14g sugar), 9g protein

Chocolate Peanut Butter Cups

Truth be told I wanted to make this for Valentine's Day. Lol! <3 Satisfy your sweet tooth without sabotaging all your hard work with this deliciously easy 
Chocolate Peanut Butter Cups recipe.

 
Ingredients:
- 4 squares 90% Dark Chocolate
- 2 tbsp PB2 Chocolate Powdered Peanut Butter
- 1/8 cup Unsweetened Vanilla Almond Milk

Instructions:
- Melt 2 squares of dark chocolate and spread over bottom and sides of 3 tin cupcake liners to cover.
- Place in freezer for 15 minutes to harden.
- While waiting, mix together chocolate PB2 and vanilla almond milk (you could just use water if you don't have almond milk).
- Once chocolate has hardened, remove from freezer and evenly distribute filling into the molds.
- Melt 2 remaining dark chocolate squares and pour over tops to cover.
- Place the treats back in the freezer for another 15 minutes to allow chocolate to harden.
- After the chocolate has set, remove Chocolate Peanut Butter Cups from freezer and ENJOY!  I made enough so that myself, my boyfriend, and his best friend could each have one :)


No baking required!
How easy and awesome is that?!


*Studies show that eating a small amount of dark chocolate two or three times a week can help lower your blood pressure.  In addition, dark chocolate is loaded with antioxidants and has a low glycemic index, meaning it won't cause huge spikes in blood sugar levels.*

Nutritional Information Per Serving:

Serving Size - 1 Chocolate  Peanut Butter Cup

96.7 calories, 7.8g fat, 34.2mg sodium, 7.5mg potassium,

5.8g carbohydrates (2g fiber, 2g sugar) 2.7g protein