THESE ARE STUFFED WITH COOKIE DOUGH!! NUFF SAID. And it this stack has 11g fiber…#health.
HEALTHY COOKIE DOUGH RECIPE:
- 1 can garbanzo beans
- 3 tb Better’n’peanutbutter (any nut butter should be okay but the macros will be different)
- 6 Splenda packets
- 1/2 scoop vanilla protein
- 2 tb water
METHODS: Put all ingredients in a food processor and blend together. I left the chocolate chips out so that way I can add as many as I want when I eat the dough. Store in the refrigerator. Makes 4 servings. How do I figure out what one serving is?? Pro tip: put an empty bowl on your food scale. Dump entire recipe into the bowl. Divide that weight by 4. Tada! Now you know how many grams one serving should be. Macros for 1 serving= 149 calories 21C/10P/3F 6g fiber
- 1 serving healthy cookie dough
- 3/4 scoop (26g) Cellucor cookie dough whey protein
- 1 serving (52g) hungry jack pancake mix (any kind should be okay)
- 1 whole egg
- 1 ts baking powder
- 2/3 serving (10g) chocolate chips
- water until desired consistency
METHODS: Mix everything except cookie dough and chocolate chips together to form pancake batter. Pour batter into circles on pancake griddle. Put chunks of the cookie dough and chocolate chips on the pancakes while they cook, put a little more pancake batter on top and then flip them over to complete cooking. Save some of the dough and chips to put on top.
HEALTHY CHOCOLATE FUDGE SAUCE: 2 TB Hershey’s special dark cocoa powder. 2 Splenda packets. 1 tb water. Mix together until desired consistency.
ASSEMBLY: I layered my stack with 1/3 cup greek yogurt. I put the left over dough and chocolate chips on top along with the fudge sauce. I also had a cup of Walden Farms zero calorie maple pancake syrup along side to dip them into….yes I have a condiment problem.