These pancakes were originally called peanut butter cup pancakes, but to me they look like flattened buckeyes with the circle of peanut butter in the middle, just like the eye of a buckeye (commence eye of the tiger chorus now stuck in my head) so hence the renaming to buckeye pancakes. I did still top them off with chopped peanut butter cups which get a little melty from the heat of the pancakes. Yummy.

They are also topped off with peanut butter syrup. Oh yea, I said peanut butter SYRUP. You will want to bathe in it but I don’t recommend it, so try to resist the urge. By the way, if you don’t have the ingredients to make these pancakes vegan there are notes in the ingredients list for non-vegan alternatives.

One year ago: Bacon and Broccoli Mac and Cheese

Two years ago: Peanut Butter Hummus

VEGAN BUCKEYE PANCAKES WITH PEANUT BUTTER SYRUP

Serves 2

Ingredients:

PANCAKES

1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) (1 egg for non-vegan)

1 Tbsp coconut oil, melted (unsalted butter for non-vegan)

1/2 tsp vanilla extract

3/4-1 cup unsweetened vanilla almond milk

2-3 Tbsp agave nectar (maple syrup/honey for non-vegan)

1 tsp baking powder

1/2 tsp baking soda

1 heaping Tbsp natural salted creamy peanut butter

Pinch salt

1/2 cup finely ground oat flour

1/4 cup white whole wheat

2 Tbsp unsweetened dark cocoa powder

SYRUP

1/4 cup agave nectar (maple syrup/honey for non-vegan)

2 Tbsp natural salted creamy peanut butter

1/8 tsp vanilla extract

4 mini vegan dark chocolate peanut butter cups, cut into fourths (regular pb cups for non-vegan)

1. Preheat electric griddle to medium heat (350 degrees), or a large skillet on the stove stop.
2. In a large mixing bowl add flaxseed and water and let set for a minute or two. Add melted coconut oil, agave nectar, baking soda, baking powder, salt, vanilla and whisk to combine. Add 3/4 cup almond milk and whisk again until well combined.
3. Add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave.
4. Divide batter in half into two bowls and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if too thick.
5. Once the griddle is hot, lightly grease and spoon a scant 1/4 cup of chocolate batter, then a scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make approximately 6 pancakes.
6. To make the syrup, in a microwave safe bowl, stir together agave, peanut butter, and vanilla. Microwave for 30 seconds and whisk together. If needed heat in 5-10 second intervals until mixture is warm and runny.
7. Divide pancakes between two plates and top with chopped peanut butter cups and peanut butter syrup. Dig in!

Source: Pancakes adapted slightly from Minimalist Baker. Syrup adapted slightly from A Kitchen Addiction.

Speaking of nuts, I’m going to tell you a little tale about innocent highschool-me. As part of my senior AP English class, we wrote different styled/themed poems and one particular assignment involved writing a customer complaint in the form of a poem (I cannot remember which style). These poems were then read in front of the class by either the writer or the teacher (I always let her read mine, I preferred the anonymity although one time I wrote one about my mom and everyone knew it was me but I digress). One student wrote a poem to a candy bar company complaining about the use of nuts in nearly all of their products. The poem went on and on about how much it ruined the ability to enjoy said candy bars and my uncensored reaction was “::GASP:: I love nuts!”, to which everyone turned to stare at me at laugh. Yea, I said that out loud and not in a low voice. And no, I did not realize what it sounded like until it was too late.

But you know what, I do love nuts dang it and I’m not ashamed to say it no matter what it sounds like! These cookie dough balls are proof of my profession, because they actually curb my real cookie cravings. In other words they are magic.

One year ago: Corned Beef with Blackberry Mustard Glaze

RAW S’MORES COOKIE DOUGH BITES

Makes about 2 dozen

Ingredients:

2/3 cup raw almonds

2/3 cup raw walnuts

2/3 cup raw rolled oats

1/4 tsp ground cinnamon

1/8 tsp sea salt

1/4 cup raw agave nectar

2 tsp vanilla extract

2 Tbsp mini chocolate chips

2 Tbsp mallow bits (or cut up miniature marshmallows)

2 Tbsp crushed graham crackers

Directions:

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Fold in the chocolate chips, marshmallows, and graham cracker crumbs.
4. Roll the cookie dough into balls (about 1 Tbsp each) and place them on a cookie pan lined with parchment paper.
5. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Source: Adapted from A Dash of Compassion, inspired by Mis-Cakes Oven Adventures.

Craving something sweet? Try these apricot white chocolate granola bites. They are easy to make and perfect to have on hand when cravings strike.

Sunday late at night I received a phone call from Katie, a friend taking care of my cat Brady during my travels. The first thing I heard was Brady sounding miserable in the background. He has had two spells of constipation in the past few months, and it appeared it was time for round three.

Since the last two times both passed within 24 hours I decided to give him some time and tuna with a little oil to help out. As much as I hate seeing (or hearing this time) him in pain, it didn’t make sense to rush him off to the pet-ER late at night if he was just going to end up pooping in a few hours.

Monday evening he was still wailing, had not eaten a thing in two days and still had clean litter box. So Katie dashed off with him to the vet while I called to give them permission for her to admit my cat since I was boarding my plane home (thank goodness for Katie!). She got there just after 6pm, but still let her in and took their time checking him out even though they would normally be closing for the night.

Good thing too, because had he been forced to wait to be seen until morning, he would have been in serious condition. His bladder was so full, it was the size of a softball and hard as a rock. Poor thing couldn’t pee! And his toxicity levels were off the charts. Thankfully they were able to relieve him with a catheter and stayed overnight. I was told her was a very sweet cat despite his miserable state.

Tuesday morning the doctor called to tell me his levels were much lower but still not yet at normal levels. The catheter was taken out later that afternoon to see if he would be able to urinate himself (sorry if this story just became unappetizing). He thinks the blockage may have been caused by crystals and will need to go on a special diet, but first they needed a urine sample to examine. He stayed overnight again yesterday to recover further and I am waiting to hear from the doctor today in hopes that I will be bringing my little cuddle-buddy home sometime today. My apartment seems so empty without him there.

Thanks for sticking it out through that story. I hope you still want to look at food after that little tale of bowl movements. Maybe you can see some sort of transition between that and some granola bites? Yea? Ok just go with it…

Dried fruit, nuts, chocolate and oats. Typically these are the ingredients which one can play around with in order to produce a favorite granola bar. But there are times when preheating the oven is already too much effort, and passes too much time (but I want it NOW).

These granola bites are perfect for such a time. I tried them out first with the original recipe ingredients, but immediately knew the possibilities were endless. But first I need to restock on my dried fruits and nuts! What do you think would be your favorite combination? I’ve also tried “cookie dough”, banana bread, buckeye, peanut butter, s’mores.

Post updated 1/9/22, photo above is the original.

One year ago: Chicken and Veggie Nuggets

APRICOT WHITE CHOCOLATE GRANOLA BITES

Print

Yield: 2 dozen Prep Time: 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups old fashioned oats
• 1 cup unsalted cashews
• 1 cup dried apricots, chopped
• 1/2 cup white chocolate chips
• 1/4 cup agave nectar (or pure maple syrup)
• 1 tsp vanilla extract
• Pinch of salt, to taste

Directions

1. In a food processor, grind the oats and nuts together until you get a flour consistency.
2. Add in the dried apricots and chocolate chips. Pulse until they are chopped up and well blended with the oat flour.
3. Add in the agave and vanilla. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If it's not there yet, add more agave nectar, just a bit at a time.
4. Shape into 1" balls and lay on a dish lined with wax paper. Place in freezer of refrigerator for at least 30 minutes.
5. Once set, transfer to an air tight container and store in freezer or fridge.

Source: Sunday Baker

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These things were so good, they curbed my cookie cravings. No joke. Until they were all gone of course, then I was diving right back into the cookie jar. Suppose I should’ve made more of them instead.

RAW COOKIE DOUGH BITES

Makes approximately 20 bites

Ingredients:

2/3 cup raw almonds

2/3 cup raw walnuts

2/3 cup raw rolled oats

1/4 tsp ground cinnamon

1/8 tsp sea salt

1/4 cup raw agave nectar

2 tsp vanilla extract

3 Tbsp dark chocolate chips

Directions:

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add the chocolate chips and pulse just to combine.
4. Roll the cookie dough into balls (about 1 Tbsp each) and place them on a cookie pan lined with parchment paper.
5. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Source: A Dash of Compassion