My kids found this recipe in my cookbook, Slim & Scrumptious by Joy Bauer, so we decided to make them together for their breakfast. The pancakes couldn’t be easier to make and the strawberry sauce was quick and simple too. I adapted the recipe a bit by leaving out the flaxseed (I didn’t have any) and I also used fresh strawberries instead of frozen. My kids LOVED these pancakes so much they ate every last bite.
How to Make Double Chocolate Pancakes with Strawberry Sauce:
- 1 cup of fresh strawberries, sliced
- 1 tbsp real maple syrup
- 2 tbsp water
Combine the sliced strawberries, maple syrup, and water together in a small saucepan; bring the mixture to a boil. Reduce the heat to low and simmer for a few minutes, or until the sauce reaches a syrupy consistency. Remove from heat.
Double Chocolate Pancakes:
- 1/2 cup of whole wheat flour
- 1/2 cup of flour
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of white sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup of milk
- 1 tbsp canola oil
- 1 tsp vanilla extract
- 1/2 cup of semisweet chocolate chips
In another bowl, whisk the eggs, milk, canola oil, and vanilla extract until well combined. Pour the wet ingredients over the dry ingredients and stir until the batter is just blended. Delicately fold in the chocolate chips. Let the batter rest for 10 minutes, if time allows.
Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes over with a spatula and cook for about 1 minute longer, until the center is cooked. Re-coat the skillet with spray between batches to prevent sticking.
Serve the pancakes topped with a bit of strawberry sauce and real maple syrup as well as a few chocolate chips. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.netAdapted recipe and photos by For the Love of Cooking.net Original recipe from Slim & Scrumptious by Joy Bauer