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1. In a large mixing bowl, whisk together the quinoa flour, baking powder, granulated sugar, cocoa powder and salt. In another bowl, combine the chocolate almond milk, almond butter, ricotta, strawberry balsamic and egg yolks. Whisk that all together thoroughly until it is smooth. Pour the wet ingredients into the big bowl of dry ingredients and whisk it all together until you have a smooth, really thick batter.
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2. Take the egg whites and use a hand mixer to whip them up until they form soft peaks. They should look like a big cloud. Gently fold the egg whites into the batter until completely incorporated, then fold in the chopped strawberries. Set the batter aside while you put together the strawberry sauce.
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3. In a small pot combine the water, sugar and chopped strawberries. Heat it up over medium high heat and let it gently boil for 10 minutes. It will thicken and the strawberries will break down. Pour the strawberry balsamic in and let it continue to gently boil for another 2 minutes. Take the pot off of the heat and set it aside.
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4. While the strawberry sauce cooks, preheat your griddle to cook the pancakes. For an electric griddle, preheat it to 325 F. Lightly grease the griddle, scoop the desired sized portions of batter onto it and cook the pancakes in batches for about 2-3 minutes per side, until they are golden and puffy.
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5. Plate the pancakes and serve with a generous drizzle of the warm strawberry sauce. Serve immediately and enjoy!
