1 pkg chocolate chip or regular pancake mix
1/4 tsp baking powder
1 tbsp valhrona dark cocoa powder
1.5 TB splenda
1/3 c chocolate soy slender milk or chocolate calorie countdown milk
1 tbsp PB2 (peanut butter powder)
1/2-1 tbsp water (or just enough to make it the consistancy of peanut butter)
Preheat oven or toaster oven to 400 degrees. Spray a small spring form with cooking spray. In a bowl mix together the dry ingredients (besides peanut butter powder), then add the chocolate milk. In a small bowl mix together the PB2 and the water until well combined. Pour the chocolate batter into the spring form. Drop the PB2 mixture on top and gently push it into the chocolate batter. Bake for about 20 minutes or until done. Spray with butter spray or sf/ff chocolate syrup if desired.
Serves 1 as your breakfast entree or dessert.
another great recipe by CG!
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