Instructions
- 18oz. of High Protein Pancake Mix,Kodiak Buttermilk works perfectly
- 1 Cup of Unsweetened Plain Almond Milk
- ½ Cup of Unsweetened Applesauce
- 3 Eggs
- 12 Tbsp of Unsweetened Dark Cocoa Powder, I like Hershey’s, divided
- 1 ¼ Cup of Water
- ¾ Cups of Granulated Sweetener, I use Lankato Monkfruit
- 1 Cup of Peanut Butter Powder, like PB2 , divided
- Preheat oven to 350 degrees, grease a 10×14 cake pan
- Drizzles
- Peanut butter – Mix ½ cup of PB2 with 6 tbsp of water
- Chocolate Syrup– Mix 2 tbsp of cocoa powder with 1 tbsp each of water, sweetener, almond milk. Set aside.
- In a large mixing bowl, add ½ cup of PB2 ,10 tbsp of Cocoa powder, eggs, water, applesauce & sweetener. Mix until well combined add ½ the milk and ½ the pancake mix, beat until well combined, add remaining milk and pancake mix, beat for 1-2 minutes.
- Pour into a greased 10×14 cake pan, drizzle with prepared peanut butter, then with chocolate syrup, using a toothpick, butter knife or chopstick, swirl, don’t over swirl otherwise your peanut butter will disappear into your chocolate.
- Bake 25-30 minutes, done when inserted toothpick comes out clean.
- Let cool in pan 5-7 minutes, slice into 15 equal pieces, remove from pan to cool completely. You can wrap individually and freeze in a freezer bag for up 3 months.
- Eat at room temperature or microwave until warm.
Recipe Notes
Three points per serving on Weight Watchers