Thursday, April 24, 2014

Choco-Banana Oatcakes with Peanut Butter Mousse

Yep, more oatcakes! I know I just posted my Black Forest Oatcakes, but you know it could be months before I post another. (By the way, it's been almost a year since I've posted a muffin recipe!)


Basically, I felt like I ate my Fudgy PB & Banana Oatmeal way too often, and I wanted to switch it up...but I still wanted banana, peanut butter, and chocolate. I put my favorite porridge into pancake form, and problem solved!


Check out that gooey wonderfulness!


If you're short on time (or ambition), you could always just frost the oatcakes with straight peanut butter. Making the "mousse" gives the peanut butter more volume and fluff, so it feels like you're eating heaps of it, even if it's still one serving (two tablespoons). You could also use Chocolate-Covered Katie's banana butter.


Oh my goodness. I just imagined making this with Dark Chocolate Dreams PB. Or almond butter. And what if I salted it? Oh my goodness. Why didn't I think of that before??

Next time... :)




Choco-Banana Oatcakes with Peanut Butter Mousse

by The Oatmeal Artist
Prep Time: 10 min
Cook Time: 10 min
Ingredients (serves 1)
    For oatcakes
    • 1/2 cup milk of choice (I used Silk unsweetened organic soy milk)
    • 1/4 tsp apple cider vinegar, or lemon juice
    • 2/3 cup quick or rolled oats (I use Country Choice Organic)
    • 1 very ripe banana
    • 5 tsp cocoa powder
    • 1/2 tsp vanilla extract
    • 1/2 rounded tsp baking powder
    • pinch of salt
    For peanut butter mousse
    • 2 tbsp peanut butter
    • 1-2 tbsp milk of choice
    Instructions
    1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
    2. Prepare the peanut butter mousse by combining peanut butter and milk in a small food processor or with an immersion blender. Start with one tablespoon of milk and add more a little bit at a time as needed to achieve a mousse-like consistency (you might only need one tablespoon). Set aside mousse for later.
    3. Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. :)
    4. Heat a griddle pan over medium low heat.
    5. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup.
    6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
    7. Place one oatcake on a plate. Spread a layer of peanut butter mousse. Add another oatcake and repeat until all is used up. You can also top with sliced bananas, crushed peanuts, chocolate chips, or chocolate syrup!
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    **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

    5 comments:

    1. Looks decadent, but no added sugar- I love it!

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    2. Holy CRUD! This looks amazing. I'm making this when I'm back home!!

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    3. This looks so good! Your Elvis Oatcake stack and the Fudgy Banana and Peanut Butter Oatmeal are two of my favorite recipes. I can't wait to try this!

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    4. I made these today but made two small changes:

      1. I, regrettably, did not make them with the peanut sauce because I can't have nuts anymore.
      2. I used the same exact pancake recipe but made waffles in the waffle maker instead!

      Verdict: DELICIOUS! mmm these were yummy!! :-)

      ReplyDelete
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