Chocolate Pancakes with Strawberry Sauce

Fresh strawberries are so perfect that all they need is something to sit on. What better sit-upon for ripe delicious strawberries than chocolate pancakes?


Fresh strawberries are so perfect that all they need is something to sit on. What better sit-upon for ripe delicious strawberries than chocolate pancakes? Especially when the chocolate pancakes are studded with chocolate chips?

Ingredients:

1 ¼ cups (310 mL) skim milk or fortified organic soy beverage

1 omega- 3 egg

1 tbsp (15 mL) canola oil

1 cup (250 mL) whole wheat flour

¼ cup (60 mL) natural cocoa powder

1 tbsp (15 mL) wheat germ

1 tbsp (15 mL) granulated white sugar, optional

1 tbsp (15 mL) cinnamon

1 tbsp (15 mL) baking powder

¼ cup (60 mL) at least 60% cocoa mass chocolate chips

Method:

1. Preheat oven to 200º F (95 ºC).

2. In a medium bowl whisk together the milk or soy beverage, egg, and oil.

3. Add the whole wheat flour, cocoa powder, wheat germ, sugar, baking powder, and chocolate chips.  Whisk in well. Let sit while the pan is heating, the batter will get a little thicker. Stir before you start frying them.

4. Heat a large non-stick frying pan over medium heat. Add a small amount of canola oil or spray to lightly coat the pan.

5. Before you spoon out the batter make sure that you give it a stir each time. Why? Because chocolate chips sink and unless you want the last couple of pancakes to be laden with the little morsels, you need to stir.

6. Spoon in 2 tbsp (30 mL) of batter per each pancake, swirl batter with the back of the spoon to make a 4-inch (10 cm) pancake and cook till bubbles form on the top of the batter and the underside is dark golden brown, flip and cook the other side till done. Keep warm in oven, on an oven proof pan or plate till all pancakes are cooked.

7. Serve with Strawberry sauce (see recipe below), or if you are time pressed simply slice fresh washed, hulled strawberries on top.

Makes eighteen 4-inch (10 cm) pancakes

One serving = 4 pancakes

One serving contains without the sauce:

257 Calories, 9.5 g Total fat, 3.3 g Sat Fat, 0 g Trans Fat, 288 mg Sodium, 35 g Carbs, 4 g Fiber, 11.2 g Sugars, 9 g Protein

Strawberry Sauce

Ingredients:

4 cups (1 L) fresh strawberries

1 tbsp (15 mL) fresh lemon juice

Honey or sweetener of your choice, if they need some

Method:

1. Gently wash strawberries under cold running water. Hull – remove green cap, and put the strawberries into a blender or food processor.

2. Add lemon juice and whirl it together. I think chunky looks better, but if you want a really smooth sauce go crazy with the ON button. Depending on the sweetness of the berries you may or may not have to add a sweetener. I prefer honey, but it’s your choice. For people living with diabetes, Splenda works well. Add and whirl. If you don’t have a blender, use a potato masher instead.

3. Serve over pancakes.

Makes approx 2 ½ cups (625 mL)

One serving = ½ cup (125 mL)

One serving contains:

40 Calories, 0.4 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Sodium, 9.6 g Carbs, 3 g Fiber, 5.8 g Sugars, 1 g Protein

Courtesy Mairlyn Smith http://www.mairlynsmith.com/

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