Cocoa Pancakes with Strawberries & Cream Topping
I. Love. Pancakes. I usually end up eating them at least once a month, which is good enough for me! The combination of chocolatey pancakes with sweet strawberries and a vanilla cream sauce is PERFECT! You might be able to get away with not making the cream sauce, but I wouldn’t recommend it.
Creamy Vanilla Cashew Sauce:
-1 Cup Soaked Cashews
-3/4 Cup Water
-1/2 tsp. Vanilla Extract
-1 tsp. Maple Syrup
Puree all ingredients in high speed blender until creamy, and without chunks. You may need to add a little more water so that your blender is able to full blend it.
-1 1/2 Cup Chopped Strawberries
-2 Tbsp. Water
-1 Tbsp. Fresh Lemon or Orange Juice
-1/2 Tbsp. Agave Nectar
-1/2 tsp. Arrow Root or Cornstarch
-A pinch of Salt
Put all ingredients into a small sauce pan and heat over medium until it is boiling. Continually stir the mixture and turn down the heat to low-medium or until it is simmering. Simmer and stir occasionally for about 15-20 minutes or until your it is to your preferred thickness.
-1 Cup Whole Wheat Flour
-1/4 Cup Cocoa Powder
-2/3 tsp. Baking Powder
-1/2 tsp. Baking Soda
-1/3 tsp. Sea Salt
-1 1/3 Cup Water
-2 Tbsp. Agave Nectar
-2 tsp. Melted Coconut Oil
-1 1/2 tsp. Vanilla Extract
-1/3 Cup Enjoy Life Mini Chocolate Chips
-1 Tbsp. Club Soda
-Coconut Oil for Pan frying the Pancakes
Mix all dry ingredients in a large bowl except for the chocolate chips, make sure that there are no clumps. Mix wet ingredients in a separate bowl, then combine the two to make the batter. After it is thoroughly mixed add in chocolate chips and let the batter sit for about 10-15 minutes.
Use ladle to pour out 4-5 inch pancakes on a hot pan over medium heat. When you seen many air bubbles popping through the top see if you can flip the pancakes over to cook the other side. Once you have cooked the pancakes, top with strawberries and then drizzle cream over it; if you want to get fancy, shake a little organic powdered sugar on top. ;)
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