Whole Wheat, Dark Chocolate Pancakes

Oh yes you are seeing this picture, yes the name of my blog is Let them eat healthy...and these are indeed healthy!! I know, I know, they look like they would derail you and send you spiraling down a dark path of guilt, but I assure you they are loaded with, good for you ingredients and paired with fresh fruit, its a breakfast you can feel good about. These pancakes were inspired by a love that my daughter and husband have for chocolate. I had meant to make dark chocolate chip pancakes, but someone had eaten my chocolate chips and I was forced to take matters in a different direction. I purchased a very decadent and delicious fair trade dark cocoa powder from the Callebaut Belgian chocolate company. This cocoa is deep and intense and makes such amazing baked goods. I love it so much and I hide it away for special occasions, but this morning I had promised chocolate chip pancakes to a two year old and if you are a mom you know that a promise like that has to be made good on! These pancakes not only feature heart healthy dark chocolate but I loaded them with good for you whole wheat, stone-ground flour, olive oil and coconut oil. The resulting pancakes were moist, tender and absolutely delicious, we were calling them brownie cakes!

I know that right now, in May, strawberries aren't in season but, they are a personal favorite of my daughter so I usually have them in the house. I liked how they give you a sharp, sweet bite so that you don't need to load the pancakes with maple syrup. Feel free to substitute in a fruit or topping that is in season or something that is a personal favorite for you. Other amazing combinations: raspberries, bananas, figs, orange segments (I just adore orange and chocolate together) or even a non fruit topping such as mascarpone cheese or some Greek yogurt would also be awesome on these babies!

This recipe makes 6 medium size pancakes, or 3 servings. I freeze leftover pancakes separately and pop them in the toaster on weekdays when I don't have time for pancake breakfasts.

Ingredients

1 Cup vanilla almond milk, I used Trader Joe's brand.
1 Farm raised egg
2 Tbsp extra virgin olive oil, I used Saratoga Olive Oil Company, butter flavored, any good quality olive oil will work.
1 Tbsp organic, extra virgin coconut oil, melted.
1 Tbsp fair trade vanilla extract, use the real stuff it does make a difference.
1/2 Cup stone-ground whole wheat flour
1/2 Cup organic, unbleached, all purpose flour
1/3 Cup good quality cocoa powder, I used Callebaut dark cocoa, any good quality baking cocoa will work.
1 Tbsp ground coffee, I used a fair trade Ethopian blend that was a dark roast.
1/3 Cup fair trade, organic, raw cane sugar
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp cinnamon
6 Organic strawberries, sliced, 2 for each serving.
Coconut oil for cooking about 1 tsp each.
Your favorite local maple syrup, for serving over top.
Fair trade, organic, powder sugar for dusting, optional.

Directions

Preheat oven to 200 degrees F. Place a baking sheet in the oven.

In a small mixing bowl combine almond milk, egg, olive oil, coconut oil and vanilla. Mix well.

In a large mixing bowl combine flours, cocoa powder, coffee, sugar, salt, baking powder and cinnamon. Mix well with a whisk to break up any lumps.

Mix wet into dry and stir just enough to combine, do not over mix or you will end up with "hockey puck cakes."

Heat a nonstick pan over medium low heat, add a tsp of coconut oil to the pan and ladle in the batter, I use a soup ladle its about 1/3 of a cup for each pancake. Let the pancake cook on the first side for about 4 minutes or until the edges are dry and there are tiny bubbles all over the top. Flip carefully and cook for 2 minutes on the second side. Remove to the baking sheet in the preheated oven to stay warm while you finish cooking the remaining batter.

Top hot pancakes with strawberries, butter and maple syrup, dust with powdered sugar and enjoy some breakfast bliss!