Chocolate Pancake Balls
- 150 Calories
- 3g Protein
- 6g Total Fat
- 21g Carbs
- View Full Info
On the run but need quick nutrition and lasting flavor? Pop a pancake ball into your daily snacking routine. Sweet maple flavor paired with buttermilk and dark chocolate makes this the ideal portable treat to tame that sweet tooth.
Recipe provided by Mimi Council
- 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 3/4 cup water
- 1/4 cup (88 g) maple syrup
- 8 ounces (226 g) dark chocolate, chopped
- Whisk together the Kodiak mix and water in a medium bowl.
- Pour 1/4 cup batter on a greased pan or griddle. Cook on medium heat until bubbles form around the edges. Flip and continue cooking until golden brown. When finished, set aside.
- Line a baking sheet with parchment paper.
- In a medium bowl, crumble the pancakes with your hands. Add in the maple syrup and stir together using a spatula (or you can use your hands). Add a little more maple syrup depending on the size of your pancakes. The syrup should coat the pancakes enough that you can squish them together to form a ball.
- Using your hands, form the mixture into 12 balls and place them on the prepared baking sheet. Place in the freezer for 10 to 15 minutes, until firm.
- In a double boiler, add the dark chocolate and melt completely. Remove from the heat.
- Using a fork as a spoon (not puncturing the balls) dip the balls into the chocolate so the excess chocolate can drip through the fork. Place back on the prepared baking sheet. Place the baking sheet back in the freezer for 10 minutes.
- Remove from the freezer and drizzle the excess chocolate over the top of the balls for a pretty finish. Store in the fridge for up to 5 days.