Deep dish foods make the world go round.
Pizzas, cookies, oatmeal bakes, eggplant parm…all automatically become a masterpiece in deep dish form. Deep dishin is seriously my “thing”. It’s my coffee to a Sunday morning, my peanut butter to a spoon and the Steve Madden to my boots. Deep dish food is part of my normal routine and it’s pretty flippin fantastic.
The Recipe Redux challenged us this month to create a recipe using our leftover chocolate from Valentine’s Day. In all honesty I didn’t have a ton of chocolate leftover…Joey visited for V-day and we pretty much wiped out all the chocolate things imaginable, including the sinfully delicious Sprinkles cupcakes he brought from San Diego! Thank bejeezus there’s not one in San Luis, I would go into cupcake-coma…
After last weekends sugar + wine + more wine overload the last thing I wanted to do was make a huge batch of chocolate filled desserts. That’s where the beauty of single-serving meals come in. Cravings get satisfied, nothing goes to waste and you don’t totally overdo it.
Since I am not one to “detox” or give up on chocolate after an indulgent weekend, a single serving recipe was perfect for me. And it will be for you too because we are taking single serving + deep dish to a whole new level today.
Pancakes. BOOM-CHOCOLATA! Totally went there. With chocolate-peanut butter included. This is how we do it TNK y’all!
So what makes this a deep dish pancake versus some weird mug cake? Well for starters it’s fluffy. Fluffy to just the right amount (not spongy in the slightest!) thanks to the greek yogurt. It’s also oozing with hints of cinnamon and maple. Which gets combined with oat flour, peanut flour and chocolate chips for a hearty yet tasty breakfast pancake treat.
It’s perfect for those rushed weekday mornings when you want something a little more satisfying than that cereal bar or muffin from Starbucks. This can be made in the microwave within minutes or easily be prepped the night before in the oven making your life that much easier. Happy deep dishin!
P.S. Don’t forget to vote for my Creamy Marinara Chicken in the Simply Organic Recipe Contest! Click HERE to VOTE! Thanks guys!!
- 1/4 cup oat flour (oats grinded into flour)
- 2 Tbsp peanut flour*
- 1/4 tsp baking soda
- Sea salt + Cinnamon to taste
- 1/4 cup greek yogurt
- 1/4 cup almond milk
- 1/2-1 tsp sweetener of choice**
- Handful of dark chocolate chunks
- 1 Tbsp peanut butter (not optional!)
- Sliced banana
- Greek yogurt
- Maple syrup
- Granola of choice
- Combine all ingredients in a small bowl except for the chocolate chunks and toppings. Mix until well combined and no clumps remain. Mix in chocolate chunks then pour into a greased ramekin.
- Bake in the oven at 350 degrees farenheit for 15-17 minutes or heat in the microwave for around 2 minutes. If heating in the microwave keep an eye on it since most microwave heating times can vary.
- Top with peanut butter and desired toppings. Eat up!
- *My favorite peanut flour is Protein Plus Peanut Butter which can be found on amazon or iherb.com. It's simple roasted peanuts made into flour and works great for this recipe. You may be able to replace this with 1 Tbsp of regular peanut butter but I can't vouch it will taste the same.
- **For a sweetener I recommend maple syrup or a few drops of chocolate stevia. The amount is up to you and how sweet you want it! Between the chocolate chips and toppings it didn't need that much extra sweetener, but it's your preference.
- This can be prepared ahead of time and stored covered in the fridge then reheated the next day in the microwave or oven.
- Serves 1