You might think you have a full morning to eat, but if you’re like me, you’re usually eating breakfast and taking your morning dose of caffeine.
And then you’re probably not eating much else.
So I made a simple, low-calorie, super-nutritious breakfast that will keep you full and energized for the rest of the day.
This morning’s cup of joe is just what you need to get you through the day!
1 cup of instant oatmeal 1 cup dark chocolate chips 2 tablespoons maple syrup 1/4 cup cocoa powder 1 teaspoon baking soda 2 tablespoons pumpkin seeds 1 teaspoon cinnamon 1 teaspoon pumpkin seeds (optional) 1 cup shredded coconut 2 tablespoons peanut butter 1 cup sliced almonds For the pancakes: 2 cups of flour, plus more if you’d like to make your own.
1/2 cup sugar 1/3 cup butter 1/8 cup all-purpose flour 1 teaspoon vanilla extract 1/16 teaspoon salt 1/12 teaspoon ground cinnamon 2 tablespoons coconut oil 2 tablespoons cornstarch 1/10 cup chopped pecans 1 tablespoon pumpkin seeds, for sprinkling on top For the coffee: 2 teaspoons instant oat bran flakes, chopped finely 1 teaspoon ground coffee beans, chopped coarsely 2 tablespoons milk (see notes) 1 tablespoon maple syrup (optional, see notes) For the chocolate chips: 1 cup chocolate chips, chopped fine 1/6 cup granulated sugar (or more if desired) 1/5 cup pumpkin seeds For the coconut milk: 2 tablespoons non-dairy milk (such as soy, almond, etc.)
For the pumpkin seeds: 1 teaspoon almond extract (or 1 teaspoon pecan extract, see note) 1 teaspoon sugar 1 tablespoon cornstearic acid (optional).
(I used my favorite coconut oil for this recipe, but you could use whatever you’d prefer.)
Mix together the flour, sugar, and butter in a medium bowl.
Add the cocoa powder, baking soda, pumpkin seeds and cinnamon, and stir well.
(Optional: Add a pinch of salt and a pinch or two of ground cinnamon to help thicken the mixture.)
Mix in the milk and the oat flour.
If using an instant ottoman, add the coffee beans and the milk to the bowl.
Set aside to cool.
(I use a mini-mattress for this batch, so you could easily wrap the muffin in a blanket and place it in the fridge for a few hours, too.)
For breakfast: Preheat the oven to 350 degrees F. Mix together all the ingredients except for the coffee.
Put the muffins on a baking sheet and bake for 12 to 15 minutes.
You can bake them for even longer if you like, but I prefer to bake them in batches.
(You could also skip this step if you don’t like the muffles very firm.)
When they’re done, take them out of the oven and allow them to cool completely on a rack.
Using a slotted spoon, gently remove the mufflinas from the muffinations, and allow to cool on a wire rack.
For the topping: Mix together maple syrup, pumpkin, and coconut milk in a small bowl.
Combine all of the ingredients in a blender.
Blend until the ingredients are smooth and creamy.
Spoon on the chocolate-chip pancakes and drizzle with coconut milk.
(It’s a little drier when it’s cool, so don’t over-mix!)