Chocolate Strawberry Almond Pancakes

My quest for more nutritious versions of my favorite brunch foods continued this morning. We are really trying to eat a more nutritious diet here but I don’t want to have to give up our usual weekend pancakes. Oh my goodness did I strike gold in these delectable, fluffy chocolate strawberry almond pancakes. Using quinoa flour in place of AP flour and cutting out most of my usual ricotta or mascarpone to substitute almond butter gave these pancakes substance and a little heft.

This batter for the chocolate strawberry almond pancakes is seriously so luscious.
The super thick, rich batter for the chocolate strawberry almond pancakes was simple to make. I just whisked my wet ingredients into my dry ingredients until it was smooth. Then I just folded in whipped up egg whites and fresh strawberries. The whipped up egg whites made these babies so fluffy!
The warm strawberry balsamic sauce is the perfect topping for the chocolate almond strawberry pancakes!
After I made the batter, I started on the gorgeous topping. This warm strawberry balsamic sauce was an easy mixture of water, sugar, strawberries and balsamic that just gently boiled until thick. It was such an incredible compliment to the strawberry almond pancakes!
The chocolate strawberry almond pancakes became gorgeously golden and puffy on the griddle!
Then it was time to cook. I always use my trusty electric griddle for pancakes and this time was no exception. The chocolate strawberry almond pancakes cooked for about 3-4 minutes on each side to get gorgeously puffy and golden. 

Then the chocolate strawberry almond pancakes simply went onto the plates with lots of the warm strawberry sauce on top. They were so fluffy with loads of flavor. The quinoa flour added such an amazing nutty flavor to it! They tasted like pure decadence but were not nearly as decadent as those sneaky beauties let on. Enjoy these for brunch my friends!

Chocolate Strawberry Almond Pancakes
Chocolate Strawberry Almond Pancakes
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Chocolate Strawberry Almond Pancakes
Chocolate Strawberry Almond Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Breakfast
Servings: 20 pancakes
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE PANCAKES
  • 2 1/4 cups quinoa flour
  • 3 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 1 1/4 cups dark chocolate almond milk
  • 1/2 cup almond butter
  • 1/4 cup ricotta cheese
  • 1/2 teaspoon strawberry balsamic vinegar
  • 3 whole eggs yolks separated from the whites
  • 1/2 pound fresh strawberries hulled and finely chopped
FOR THE STRAWBERRY BALSAMIC SAUCE
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 pound fresh strawberries
  • 1 tablespoon strawberry balsamic vinegar
Instructions
  1. In a large mixing bowl, whisk together the quinoa flour, baking powder, granulated sugar, cocoa powder and salt. In another bowl, combine the chocolate almond milk, almond butter, ricotta, strawberry balsamic and egg yolks. Whisk that all together thoroughly until it is smooth. Pour the wet ingredients into the big bowl of dry ingredients and whisk it all together until you have a smooth, really thick batter.
  2. Take the egg whites and use a hand mixer to whip them up until they form soft peaks. They should look like a big cloud. Gently fold the egg whites into the batter until completely incorporated, then fold in the chopped strawberries. Set the batter aside while you put together the strawberry sauce.
  3. In a small pot combine the water, sugar and chopped strawberries. Heat it up over medium high heat and let it gently boil for 10 minutes. It will thicken and the strawberries will break down. Pour the strawberry balsamic in and let it continue to gently boil for another 2 minutes. Take the pot off of the heat and set it aside.
  4. While the strawberry sauce cooks, pre-heat your griddle to cook off the pancakes. For an electric griddle, pre-heat it to 325. Lightly grease the griddle, scoop the desired sized portions of batter on to it and cook the pancakes in batches for about 2-3 minutes per side, until they are golden and puffy.
  5. Plate the pancakes and serve with a generous drizzle of the warm strawberry sauce. Serve immediately and enjoy!

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