Chocolate Pancakes With Maple Strawberry Sauce
Prep Time:20 mins
Cook Time:5 mins
Serves:8
- 259 Calories
- 9g Protein
- 8g Total Fat
- 40g Carbs
What’s better than chocolate pancakes? Chocolate pancakes topped with a deliciously tart, punchy strawberry maple sauce. This recipe is easy to make and easier to savor. Switch up your morning stack or devour for an after-hour treat — either way, you’ll feel happy and nourished after this delectable dish.
Recipe provided by Bella Karragiannidis
Ingredients
For the maple strawberry sauce:
- 8oz strawberries, hulled & chopped
- 1/2 cup maple syrup
- 3 teaspoons water
- 3 teaspoons cornstarch
For the whipped cream:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
For the chocolate pancakes:
- 2 cups Kodiak Dark Chocolate Power Cakes Flapjack & Waffle Mix
- 1-1/2 cups water (or milk for added protein)
Directions
For the maple strawberry sauce:
- Combine the prepared strawberries & the maple syrup in a medium saucepan and cook over medium heat for about 5 minutes, stirring often.
- While the strawberries and maple syrup cook, combine the water & cornstarch in a small dish, stir until well combined.
- Once strawberries have cooked for 5 minutes, add the cornstarch slurry to the strawberries and stir, cooking for another 2 minutes until strawberry sauce is thickened.
- Turn off heat and leave to cool down while you prepare the rest of the recipe.
For the whipped cream:
- Add cold heavy cream to a medium bowl.
- Sift in 2 tbsp of powdered sugar.
- Whisk until soft peaks form, about 5 minutes.
- Keep cold in the refrigerator until time to serve.
For the chocolate pancakes:
- Stir together the Kodiak mix with water until batter is combined (do not over beat).
- Pour 1/4 cup of batter onto a heated and greased pan or griddle.
- Cook on medium-high heat, or 375°F until bubbles form on the top.
- Flip and continue to cook until golden brown.
- Repeat with the remaining batter.
To serve, top pancakes with a dollop of whipped cream and drizzle of maple strawberry sauce.
