Not too long ago, I posted a recipe for Fluffy Whole Wheat Blueberry Pancakes. I still make those pancakes almost every day for breakfast, but I switch up the berries sometimes. For examples, sometimes I’ll turn them into strawberry pancakes, raspberry pancakes or even pear pancakes. I even made them with crushed pineapple once!

I’m pregnant, and one of my food aversions has been chocolate. It’s so weird because I used to eat chocolate every day. Well, recently my chocolate taste buds have been coming back (thanks, baby!), and I decided I needed to modify my pancake recipe to turn it into a chocolate pancake recipe.

After a couple attempts, I finally got my pancake recipe chocolatey enough to be husband approved! I made these pancakes with strawberries because I love the combination of chocolate and strawberries, but you could use sliced bananas, flaked coconut, cherries or even chocolate chips instead. The options are almost endless. I hope your enjoy this chocolate pancake recipe as much as I do!

Chocolate Covered Strawberry Pancakes

Serves 2 (4 pancakes per serving, 8 pancakes total)

Ingredients:

1 c whole wheat flour

5 tbsp Splenda (you can substitute an equal amount of sugar)

2 tbsp unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 c + 2 tbsp Silk Light Chocolate Soymilk (or your favorite chocolate milk)

1 egg

1 1/2 tbsp vegetable oil

about 8-16 strawberries, chopped (how many depends on the size of the berries)

Method:

Whisk the first 6 ingredients in a large bowl.

Whisk the milk, egg and vegetable oil in a separate bowl.

Pour the wet ingredients into the dry ingredients and whisk just until combined.  A few lumps are okay.

Heat a skillet or griddle over medium high heat and spray with non-stick cooking spray.  Pour about a quarter cup of batter onto the hot surface.  Drop about a strawberry or two worth of berry pieces on top of each pancake.

Cook until bubbles form on top of the pancake.  Then carefully flip over with a spatula.  Cook another minute or so. 

Flip over again.  The pancake should be fluffy, cooked through and slightly browned on both sides.

Put the pancakes on a serving plate or individual plates.  Repeat the process with remaining batter.  You can keep the pancakes warm in the oven on the lowest setting while you cook.

Top with butter, syrup, chocolate syrup and/or powdered sugar.

Happy eating!