Hot Cocoa Recipe for Winter
You know the saying breakfast is the most important meal of the day… Well, you know why they say that? Think of your metabolism like a fire. Do you put all the wood onto the fire all at once? No, because you’ll lose the oxygen and not have a fire. You slowly add logs onto your fire to keep it going and keep you warm. Metabolisms are built the same way. In another post, we will discuss the importance of metabolism and how to maintain a healthy metabolism. As of right now, we are discussing breakfast the important meal of the day. When you wake up it is important to eat within the 1st hour.
This post is not to ramble on about breakfast and the facts and reasons to eat. It is actually here to provide you with a resource of what to eat for breakfast. This recipe is coming from the Winter Seasonal E-Recipe Book available in What I Offer. I chose the sweet tooth recipe because I have a sweet tooth 9/10 times. However, the recipe books come with all kinds of variety so if you rather something savory there is a recipe for you too.
What you will need
· ½ c measuring cup: measures the pancake mix
· Liquid measuring cup: measure the oz of egg white and almond milk
· Kodiak dark chocolate power protein pancake mix: there are so many flavors available however to make the hot cocoa recipe it is best to use the dark chocolate flavor
· Unsweetened vanilla almond milk: the added vanilla brings more of the creamy cocoa portion to the pancakes
· Egg white liquid: this provides added protein
· lily’s baking semi-sweet chocolate chips: extra flavor and texture
· Mini marshmallows: this is optional and can be sprinkled on top to add more fun and the feeling of hot cocoa
· Optional Walden farms chocolate syrup: this as well is optional if you really want something sweet is not needed
· Mixing bowl, mixing spoon: I use a plastic bowl easier to clean, and I use a metal whisk to make sure all ingredients are combined thoroughly
· Cooking spray: best cooking spray to use is anything with two ingredients you want to stay away from soy lecithin, I use avocado oil organic, so the main ingredient is avocado oil
· Either a waffle maker or skillet for pancakes: this is just preference, though the recipe states pancakes, if you are more of a waffle fan, feel free to pour it into a waffle maker and make it into a waffle
Steps to making the magic work
1. FIRST HEAT THE COOKING SOURCE: YOU WANT TO PREHEAT THE WAFFLE MAKER OR PANCAKE GRIDDLE.
2. IN A BOWL MIX: 1/2 C OF THE DRY KODIAK MIX
3. THEN THE WET INGREDIENTS: 1/2C OF UNSWEETENED ALMOND MILK, AND 1OZ EGG WHITE.
4. ALLOW SITTING: FOR 1-2 MINUTES BEFORE COOKING.
5. FOLD: IN THE CHOCOLATE CHIPS.
6. SPRAY THE COOKING SURFACE: BEFORE POURING THE BATTER IN.
7. IF USING A WAFFLE MAKER SET THE TEMPERATURE TO THE LIKING OF THE GOLDEN TEXTURE OF THE WAFFLE. IF USING A GRIDDLE OR PAN ON THE STOVE SET THE HEAT TO LOW/MEDIUM.
8. POUR BATTER INTO THE COOKING AREA: IF USING THE WAFFLE MAKER, FLIP IT AND WAIT FOR THE LIGHT. IF USING THE PANCAKE METHOD POUR A SMALL AMOUNT, AND IT WILL SPREAD, WAIT FOR THE TOP TO BUBBLE, FLIP AND WAIT UNTIL THE BOTTOM SIDE IS EVENLY COOKED.
9. ONCE PLATED: SPRINKLE WITH MINI MARSHMALLOWS AND SUGAR-FREE SYRUP AND ENJOY.
Can I use different brands
Keep to the Kodiak power pancake mix since it is a higher protein source than other brands. Lily’s chocolate chip you can use any flavor. You can use any flavor of Kodiak pancake mix too, just dark chocolate gives the hot cocoa recipe the main factor. Almond milk must be unsweetened but does not need to be vanilla, you can use regular nonflavored or chocolate.
Making the recipe ahead
You can always pre-make this recipe and store it in the refrigerator for heat and eat it later, can be eaten cold if preferred. Do not freeze, once it unthaws it will be soggy. Keep in refrigerator for up to one week.
Recipe by: Rebecca Raney