I’ve never been an avid fan of birthdays. There seems to be one every month, and the poor person holding my purse cringes with every upcoming festivity. I like buying gifts, and I love doing it randomly; but there’s something uncomfortable about being required to purchase a gift. It becomes rushed, stressful and obligatory. There’s no fun in that! Thankfully, this birthday was my own, so I didn’t have to worry about what gift to buy, but rather which gifts to receive. I asked for the Boy to make me coffee in bed [check] and to happily eat whatever I made for my own birthday breakky [check].
Well, it’s my birthday and I’ll die if I want to. Die of chocolate overdose so very early in the a.m.! This beast of a display appears to be a cake, but is actually a pile of peanut butter pancakes covered with a chocolate mousse. Chocolate and PB being one of the best things known to woman, besides chocolate and any other flavour.
- 1½ cups of oat flour
- 2 tsp baking poweder
- 1½ cups of mylk
- 1 TB apple cider vinegar
- ⅓ cup PB2 peanut butter powder
- 200g silken tofu, normally found on shopping shelves, not fridge
- 50g dark chocolate, melted
- ¼ cup maple syrup
- 1 tsp vanilla essence
- In a large bowl, allow the mylk and the vinegar for the pancakes to sit together for 5-10 minutes, and it will curdle. Add in the flour, baking powder and PB2. Give it a good stir and let sit for another 5 minutes (overnight is best but not needed)
- Cook up the pancakes as per usual - spooning out ⅓ cup serves onto a small, hot frying pan, flipping when bubbles appear. Allow to cool on a wire rack.
- Meanwhile, blend together the tofu and melted chocolate and maple and vanilla. It should form a smooth icing. Check for taste, as you may prefer more sweetener.
- Place the pancakes in a pile, on a plate. Using a spatula, smear the pancakes with the chocolate icing, and then serve ASAP.