Chocolate Chip Cookie Dough Glazed Pancakes for One

For the chocolate chip cookie dough dip:

In the bowl of a stand mixer (or using an electric mixer on medium speed), beat almond butter and brown sugar until well-combined. Beat in vanilla extract, ground walnuts (or almonds), milk, and brown rice syrup. Add chocolate chips and fold in with a rubber spatula.

Store in an airtight container in the fridge.

For the pancakes:

In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract.

Stir dry ingredients into the wet just until moistened. A few lumps are okay. Fold in the chopped chocolate chips. Set aside to rest.

Heat a large nonstick skillet or griddle over medium/medium-low heat. Lightly grease. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter and the edges appear dry (about 2-3 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.

While pancakes cook, combine Chocolate Chip Cookie Dough Dip with a bit of milk, adding 1/2 tsp at a time, until desired consistency is reached. Stir until well-combined, and serve with pancakes.

Nutritional information with glaze:
483.4 calories, 16.6 grams fat, 3.5 grams saturated fat, 10.6 grams fiber, 20.4 grams sugar, 17.5 grams protein

Nutritional information without chocolate chip cookie dough glaze:
338.3 calories, 4.1 grams fat, 1.9 grams saturated fat, 8.5 grams fiber, 14 grams sugar, 14.6 grams protein