So I have been on the hunt for a healthy pancake recipe. You know, one that doesn't create pancakes that taste like utter crap. I have tried many, none of them tasted any better than if I had ripped apart a cardboard box, cut out circles, and poured syrup over the top...until I found this recipe by Joy Bauer.
These pancakes are FREAKING AWESOME. They taste delicious, whether you use the strawberry topping or indulge a bit with a dab of Smart Balance and drizzle of real maple syrup. I could eat these every weekend. So enjoy!
Chocolate Pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tbsp ground flaxseed
1 1/2 tsp baking powder
1/2 tsp kosher salt
1 egg
1 egg white
1 cup skim milk
1 tbsp canola oil
1 tsp vanilla extract
In a large mixing bowl, whisk together the flours, cocoa, sugar, flaxseed, baking powder and salt. In a medium bowl, lightly beat the whole egg and the egg white. Then add the milk, oil and vanilla and whisk until combined.
Pour the wet ingredients over the dry and stir until batter is just blended. Do not overmix. Let batter rest for 10 minutes.
Spray a large skillet or griddle with cooking spray. Heat over medium heat. After two minutes, ladle 1/4 cup batter per pancake on to surface. Cook until bubbles form on surface, about 1-2 minutes. Flip and cook about a minute longer.
Strawberry Sauce: 1 16 ounce frozen unsweetened whole strawberries and 1 TBSP maple syrup.
In large saucepan, combine frozen strawberries, maply syrup and 2 tbsp water. Bring to boil. Reduce heat to med-low and simmer for 15 minutes.
Nutrition info for 2 pancakes: 242 calories; 7 g protein; 9 g fat; 35 mg cholesterol; 4 g fiber; 260 mg sodium. Strawberry Sauce (1/4 cup) is 35 calories, 2 g fiber.
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