Saturday, December 3, 2011

Dark Chocolate Strawberry Pancakes

Dark Chocolate Strawberry PancakesI can't recall exactly what led up to the creation of this recipe beyond a chocolate craving one morning. But, really, does there need to be a reason to eat chocolate and strawberries?

⅔ c whole almonds (3 oz)
4½ t coconut oil
3 T cocoa powder
1½ c strawberries (6 oz)
¼ c dates (1½ oz)
4 eggs
½ t salt
1 t baking soda
1 t vinegar
1 t vanilla
  1. Puree together ingredients until smooth
  2. Pour batter by ¼ c onto lightly-greased griddle over medium heat
  3. Cook for 5-6 min, turning once
Nutrition Facts
Serving Size 2 pancakes
Serving per Recipe 6
Amount per Serving
Calories 195
Total Fat 14.4 g
  Saturated Fat 4.7 g
  Polyunsaturated Fat 2.5 g
  Monounsaturated Fat 6.2 g
Cholesterol 123 mg
Sodium 451 mg
Potassium 286 mg
Total Carbohydrates 11.7 g
  Dietary Fiber 3.8 g
  Sugars 6.8 g
Protein 8.0 g


  1. Must it be coconut oil?

  2. It doesn't need to be coconut. That's what we've been using since we stopped using butter for everything. You could substitute olive oil or whatever you have handy. Or if you don't need to be dairy free you could use butter.

  3. I’d probably use butter.

    How about unthawed, frozen strawberries? Would that mess up the consistency?

  4. Frozen strawberries work great. That's what we normally use.

    In fact, I can't find the reference right now, but I was reading a study recently that frozen fruits and veggies often are fresher (meaning they actually have more nutrient value) than the "fresh" produce you buy at an average grocery store. Plus it's generally about half the price.

    Now, if you could manage your own vegetable patch, you'd have the best of both worlds--truly fresh fruits and veggies, plus the lowest cost. I've been wanting to try some hydroponic experiments and see what I can actually grow inside the house. Maybe this winter.

  5. I read the same thing some time back. The stuff in the grocery store’s produce section was picked before it had a chance to ripen and has been out of the field for days, maybe weeks, during which time it has begun to decay, losing nutrition. Produce that is frozen is often subjected to freezing temperatures within a few hours of being picked ... and it is picked after it is ripe.

    I have read about hydroponics; one article showed photos of such gardens in the high rise condos of Midtown New York. Go for it ... freeze some ... and express it to me in dry ice!

  6. If I get some produce, I'll let you taste it when you visit next spring. :)