This Mother’s Day surprise mom with breakfast in bed, a sweet treat she won’t forget. Depending on the youngsters’ ages another adult may have to help the kids prepare this delectable dish.
Measuring the ingredients makes for a hands-on math lesson and even the youngest can help cut berries with a plastic knife.
All the chocolate lovers in your house will love these decadent pancakes topped with strawberries, so make a double batch – enough for mom and for the rest of the family too!
Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup reduced-fat (2%) milk
2 eggs
1/4 cup sugar
1 cup semi-sweet chocolate chips
2 tablespoons expeller-pressed canola oil
1 pint strawberries, quartered
Directions
1. In a medium bowl, whisk together flours, cocoa powder, baking powder and salt.
2. In a separate medium bowl, whisk together milk, eggs and sugar.
3. Add flour mixture to egg mixture and whisk just until blended.
4. Stir in chocolate chips.
5. Heat a skillet over medium heat. Brush lightly with oil.
6. Drop 1/4 cup batter onto skillet. Cook until it begins to bubble. Flip and cook 2 to 3 minutes longer.
7. Repeat with remaining batter and oil, if needed, to make 14 or 15 pancakes. Top warm pancakes with strawberries and serve.
Nutritional Info
Per Serving: 470 calories (170 from fat), 19g total fat, 8g saturated fat, 75mg cholesterol, 220mg sodium, 72g carbohydrates, (9g dietary fiber, 32g sugar), 11g protein.
