Chocolate Chip Cookie Dough Glazed Pancakes For One

Name: Chocolate Chip Cookie Dough Glazed Pancakes For One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE CHIP COOKIE DOUGH DIP:; 1/4 cups Smooth Natural Almond Butter; 1/4 cups Lightly Packed Brown Sugar; 1/2 teaspoons Pure Vanilla Extract; 1 cup Walnut Or Almond Meal; 1/4 cups Milk; 1 Tablespoon Brown Rice Syrup; 1/3 cups Roughly Chopped Grain-sweetened Chocolate Chips; FOR THE PANCAKES:; 1/2 cups Whole Wheat Pastry Flour; 1 teaspoon Brown Sugar; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/8 teaspoons Salt; 1 whole Egg White; 1/2 cups Low Fat Buttermilk, Well-shaken; 1/4 teaspoons Pure Vanilla Extract; 1 Tablespoon Grain-sweetened Chocolate Chips; 1 Tablespoon Chocolate Chip Cookie Dough Dip (Recipe Included); Milk, As Needed To Thin Chocolate Chip Cookie Dough Dip

Servings: persons

FOR THE CHOCOLATE CHIP COOKIE DOUGH DIP:
1/4 cups Smooth Natural Almond Butter
1/4 cups Lightly Packed Brown Sugar
1/2 teaspoons Pure Vanilla Extract
1 cup Walnut Or Almond Meal
1/4 cups Milk
1 Tablespoon Brown Rice Syrup
1/3 cups Roughly Chopped Grain-sweetened Chocolate Chips
FOR THE PANCAKES:
1/2 cups Whole Wheat Pastry Flour
1 teaspoon Brown Sugar
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/8 teaspoons Salt
1 whole Egg White
1/2 cups Low Fat Buttermilk, Well-shaken
1/4 teaspoons Pure Vanilla Extract
1 Tablespoon Grain-sweetened Chocolate Chips
1 Tablespoon Chocolate Chip Cookie Dough Dip (Recipe Included)
Milk, As Needed To Thin Chocolate Chip Cookie Dough Dip

1
For the chocolate chip cookie dough dip:
2
In the bowl of a stand mixer (or using an electric mixer on medium speed), beat almond butter and brown sugar until well-combined. Beat in vanilla extract, ground walnuts (or almonds), milk, and brown rice syrup. Add chocolate chips and fold in with a rubber spatula.
3
Store in an airtight container in the fridge.
4
For the pancakes:
5
In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
6
In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract.
7
Stir dry ingredients into the wet just until moistened. A few lumps are okay. Fold in the chopped chocolate chips. Set aside to rest.
8
Heat a large nonstick skillet or griddle over medium/medium-low heat. Lightly grease. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter and the edges appear dry (about 2-3 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
9
While pancakes cook, combine Chocolate Chip Cookie Dough Dip with a bit of milk, adding 1/2 tsp at a time, until desired consistency is reached. Stir until well-combined, and serve with pancakes.
10
Nutritional information with glaze:
11
483.4 calories, 16.6 grams fat, 3.5 grams saturated fat, 10.6 grams fiber, 20.4 grams sugar, 17.5 grams protein
12
Nutritional information without chocolate chip cookie dough glaze:
13
338.3 calories, 4.1 grams fat, 1.9 grams saturated fat, 8.5 grams fiber, 14 grams sugar, 14.6 grams protein

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CHOCOLATE CHIP COOKIE DOUGH DIP:, 1/4 cups Smooth Natural Almond Butter, 1/4 cups Lightly Packed Brown Sugar, 1/2 teaspoons Pure Vanilla Extract, and more.

Yes, Chocolate Chip Cookie Dough Glazed Pancakes For One falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!