This is from mom's new cookbook called Joy
Bauer Slim and Scrumptious
Serves 6 (Serving Size: 2 pancakes with topping)
Ingredients for Strawberry Sauce:
1 (16-ounce) package frozen unsweetend whole strawberries
1 tablespoon pure maple syrup
Ingredients for 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 tablespoons ground flaxseed
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1 egg white
1 cup skim milk
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions:
1. 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 a medium-low simmer for 10-15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon. As the cause simmers, break up the whole berries with a wooden spoon or fork.
2. 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.
3. In a medium bowl, lightly beat the whole egg and egg white. Then add the milk, oil, and vanilla, and whisk until combined.
4. 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 better rest for 10 minutes.
5. When the strawberry sauce has reaches a syrupy consistency, remove the pan from heat.
6. 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 1/4 cup batter per pancake onto the surface.
7. 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. Recoat the skillet with oil and spray between batches to prevent the pancakes from sticking.
8. To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate
Nutrition Information for 2 pancakes:
Calories- 242
Protein - 7 g
Carbs - 38 g
Total fat - 9 g
Saturated fat - 3 g
Cholesterol - 35 mg
Fiber - 4 g
Sodium - 260 mg
Nutrition Info for 1/3 cup strawberry sauce
Serves 6 (Serving Size: 2 pancakes with topping)
Ingredients for Strawberry Sauce:
1 (16-ounce) package frozen unsweetend whole strawberries
1 tablespoon pure maple syrup
Ingredients for 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 tablespoons ground flaxseed
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1 egg white
1 cup skim milk
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions:
1. 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 a medium-low simmer for 10-15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon. As the cause simmers, break up the whole berries with a wooden spoon or fork.
2. 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.
3. In a medium bowl, lightly beat the whole egg and egg white. Then add the milk, oil, and vanilla, and whisk until combined.
4. 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 better rest for 10 minutes.
5. When the strawberry sauce has reaches a syrupy consistency, remove the pan from heat.
6. 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 1/4 cup batter per pancake onto the surface.
7. 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. Recoat the skillet with oil and spray between batches to prevent the pancakes from sticking.
8. To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate
Nutrition Information for 2 pancakes:
Calories- 242
Protein - 7 g
Carbs - 38 g
Total fat - 9 g
Saturated fat - 3 g
Cholesterol - 35 mg
Fiber - 4 g
Sodium - 260 mg
Nutrition Info for 1/3 cup strawberry sauce
Calories- 35
Protein - 0 g
Carbs - 9 g
Total fat - 0 g
Saturated fat - 0 g
Cholesterol - 0 mg
Fiber - 2 g
Sodium - 0 mg
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