After making the Brownie Batter No-Churn Ice Cream last week, I’ve had brownie batter on the brain. Then, while browsing other food blogs, I discovered a recipe for brownie batter pancakes on Chocolate Covered Katie’s blog. Oh yeah. I adapted it just a bit – I used Splenda, added an extra tablespoon of cocoa powder, and used skim milk – and now I am in love. It’s like eating brownies for breakfast!! It doesn’t get much better than that. Well, okay. Yes. It could get better. Plop a big glob of sweetened whipped cream on top and it would *almost* be like having brownies and ice cream for breakfast. But, we’ll leave the whipped cream off for today. All that no-churn ice cream has plenty of cream in it. I don’t need any more. I can barely button my pants already.
Instead of posting the recipe here, I’m simply linking to Katie’s blog (above). I hope you enjoy this recipe as much as I do!
When made with my changes, the Weight Watchers points are as follows:
Weight Watchers Points + : 4 points for the pancakes, add another 3 points for 2 Tbsp. of chocolate syrup