Double Chocolate Pancakes With Strawberry Sauce

Name: Double Chocolate Pancakes With Strawberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package frozen unsweetened strawberries; 1 tablespoon pure maple syrup; ½ cup whole wheat flour; ½ cup all-purposed flour; ¼ cup unsweetened cocoa powder; ¼ cup sugar; 2 tablespoons ground flax seeds; 1 ½ teaspoons kosher salt; 1 egg; 1 egg white; 1 cup skim milk; 1 tablespoon canola oil; 1 teaspoon vanilla extract; ½ cup semi-sweet chocolate chips

Servings: persons

1 (16 ounce) package frozen unsweetened strawberries
1 tablespoon pure maple syrup
½ cup whole wheat flour
½ cup all-purposed flour
¼ cup unsweetened cocoa powder
¼ cup sugar
2 tablespoons ground flax seeds
1 ½ teaspoons kosher salt
1 egg
1 egg white
1 cup skim milk
1 tablespoon canola oil
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips

1
STRAWBERRY SAUCE: Combine frozen strawberries, maple syrup and 2 tablespoons water in a large saucepan.
2
Bring the mixture to a boil.
3
Then reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon.
4
As the sauce simmers, break up the whole berries with a wooden spoon or fork.
5
While the sauce is simmering, prepare pancake batter: In a large mixing bowl, whisk together the flours, cocoa, sugar, flax seed, baking powder and salt.
6
In a medium bowl, lightly beat the whole egg and egg white.
7
Then add the milk, oil and vanilla extract and whisk until combined.
8
Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain.
9
Take care not to overmix, as this will cause the pancakes to be chewy.
10
Delicately fold in the chocolate chips.
11
If time allows, let batter rest for 10 minutes.
12
When strawberry sauce has reached syrupy consistency, remove from heat.
13
Liberally coat a large skillet or griddle with oil spray.
14
Preheat it over medium heat.
15
After two minutes, ladle about 1/4 cup batter per pancake onto the surface.
16
Cook the pancakes until small bubbles from around edges, 1 to 2 minutes.
17
Flip the pancakes over and cook about 1 minute longer.
18
Recoat the skillet with oil spray between batches to prevent the pancakes from sticking.
19
To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (16 ounce) package frozen unsweetened strawberries, 1 tablespoon pure maple syrup, ½ cup whole wheat flour, ½ cup all-purposed flour, and more.

Yes, Double Chocolate Pancakes With Strawberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!