Even though the week of desserts for breakfast is officially over, I just couldn’t resist making yet another delicious, dessert-y breakfast. I guess this is what makes up the majority of posts on my blog, at least so far: single-serving, healthy sweets and breakfast items. And who could blame me? This is my favorite type of breakfast, after all. It’s also very easy and requires little planning, unlike some other types of cooking. For example, I’ve been wanting to bake something for quite some time, and I just haven’t ever found the time. I also wanted to make a sort of salad yesterday, and after a run I went out and bought some brown rice, lettuce, and tomato. But I didn’t have enough money for any other ingredients, so when I got home I had to search for things I already had that would work well in the salad. AFTER finally figuring out a combination of ingredients that would work without needing to buy anything else, I read the directions to cook the brown rice I’d just bought: it needed to cook for 35 minutes. It was already past seven and I wanted to just eat and get on with my life, so I ended up just having some pretzels and cheese with a banana and peanut butter. Not much to blog about.
So that’s why I haven’t been posting too many things lately, other than the signature True Healthy Me dessert-y breakfast for one. Trust me, I have been trying to branch out and create some more difficult or unusual recipes. And hopefully that will happen sometime in the near future. But for now, just enjoy the easy, yet also delicious single-serving pancake! Who could resist tart apricot paired with sweet white chocolate? The oats and whole wheat flour make this a healthy and hearty treat. Topping it all off with a light drizzle of agave syrup gives an almost caramelized feel to the whole pancake.
I was going to mix some of the apricot and white chocolate into the pancake batter before cooking, but I forgot. It was fine piled on top as well, but feel free to try mixing it in if you prefer. And as always, it is fine to double or quadruple or whatever the recipe if you want to serve it to more than one person.
Apricot White Chocolate Oatmeal Pancake
for pancake batter
- 3 tbls whole wheat flour
- 1 tbl quick cooking oats
- 1/2 tsp baking powder
- light sprinkle of cinnamon
- 1 tsp organic raw agave syrup
- 1 tsp egg (I used Egg Beaters)
- 1/4 cup Silk brand original coconut milk
- 1 whole apricot, cut into chunks and/or slices
- about one tablespoon white chocolate chips
- 1 tsp organic raw agave syrup, for drizzling
Directions: Spray a small pan with nonstick spray.
In a small bowl, combine the flour, oats, baking powder, cinnamon, 1 tsp agave syrup, egg, and coconut milk. Mix well with a spoon. If desired, add some of the apricot and white chocolate.
Pour pancake batter onto pan. Heat to medium and cook for a few minutes, or until batter is bubbly. Flip the pancake and cook for another couple of minutes.
When done cooking, remove from heat. Place pancake on small plate. Top with remaining apricot pieces and white chocolate. Drizzle with 1 teaspoon of agave syrup. Serve warm.
Mmm-mmm, apricot goodness!
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