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Double Chocolate Chip Pancakes with Strawberry Syrup

Posted by Peggy on May 8, 2012

Double Chocolate Chip Pancakes with Strawberry Syrup
Recipe: Ingredients for Pancakes


  • Strawberry Syrup (recipe follows)
  • 6 tablespoons plain non fat Greek yogurt, plus additional yogurt for garnish
  • 1 3/4 cup egg whites
  • 1 cup vanilla soy or almond milk
  • 1 1/4 cup quinoa flakes
  • 1/4 cup chia seeds
  • 2 teaspoons baking powder
  • 6 tablespoons unsweetened dark cocoa powder
  • 1/4 cup cacao nibs*
  • 1/4 cup semi-sweet dark chocolate chips
  • 1/4-1/2 cup organic sugar, optional
  • Refined coconut oil as needed


  1. Make Strawberry Syrup, recipe follows.
  2. Preheat oven to 200˚.
  3. In a bowl or large measuring cup, whisk together yogurt, egg whites and milk. In another large bowl, combine quinoa flakes, chia seeds or flax meal, baking powder, cocoa powder, cocao nibs and chocolate chips.
  4. Slowly pour  yogurt combination into dry mixture, continuously stirring, until desired consistency of batter is reached; mix well.  Stir in sugar to taste, if using. (Note that mixture will thicken slightly as it sits. For thicker pancakes, use less wet mixture. For thinner pancakes, use all of wet mixture. Before adding all of the wet mixture, fry a mini-cake to judge, if desired.)
  5. Heat 1 tablespoon oil over medium heat in a griddle or sauté pan. In batches, pour or scoop batter into oil to desired pancake sizes and let cook until small bubbles begin to form on cake. With a spatula, carefully flip cake and continue cooking another minute until cooked through. Place on lined sheet pan or oven-safe dish, and put in oven to keep warm. Finish the batch, adding more oil as needed. Serve with syrup and a dollop of yogurt.

*I used cocoa nibs made in Dexter, which provide great texture. May substitute with additional chocolate chips, if desired.

Time: 45 minutes (includes syrup preparation)

Number of servings (yield): 12-14, 4-inch pancakes

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Strawberry-Honey Syrup


  • 1 teaspoon corn starch
  • 2 tablespoons lemon juice
  • 2 tablespoons Orange juice
  • 1 pound strawberries, hulled and sliced
  • 1/2 cup honey


  1. Whisk corn starch into lemon and orange juices, and let sit a couple of minutes.
  2. Whisk juice mixture into honey. (It will liquify further when heated.)
  3. Place strawberries and juice mixture in a heavy-bottomed pan and, over medium heat, cook until thickened, occasionally stirring, about 15 minutes. (Will keep at least a week, refrigerated.)
Copyright © Peggy Lampman's dinnerFeed.