Kids Can Cook- Chocolate Strawberry Pancakes

Double Chocolate Pancakes with Strawberry Sauce

The chocolatey cocoa powder and semisweet chocolate chips are sources of flavanols, potent compounds that keep our blood vessels healthy, happy, and flexible. Top them with a drop of warm maple syrup or my vitamin C-rich, super-simple strawberry sauce...and you've got chocolate for breakfast and 6 grams of fiber to boot!


1 (16-oz) package frozen unsweetened whole strawberries
1 tbsp pure maple syrup
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
2 tbsp ground flaxseed
1½ tsp baking powder
½ tsp kosher salt
1 egg
1 egg white
1 cup skim milk
1 tbsp canola oil
1 tsp vanilla extract
½ cup semi-sweet chocolate chips



Prepare the strawberry sauce: In a large saucepan, combine the frozen strawberries, maple syrup, and 2 tablespoons water. Bring the mixture to a boil. 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. As the sauce simmers, break up the whole berries with a wooden spoon or fork.


While the sauce is simmering, prepare the pancake batter: 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 egg white. Then add the milk, oil, and vanilla, and whisk until combined.


Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain. Take care not to overmix, as this will cause the pancakes to be chewy. Delicately fold in the chocolate chips. If time allows, let the batter rest for 10 minutes.


When the strawberry sauce has reached a syrupy consistency, remove the pan from the heat.


Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat. When the pan is nice and hot (after about 2 minutes), ladle about ¼ cup batter per pancake onto the surface.


Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes over and cook about 1 minute longer, until the center is cooked. Re-coat the skillet with oil spray between batches to prevent the pancakes from sticking.


To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate.

-Joy Bauer