Photo by Deb Lindsey for The Washington Post
These sumptuous double chocolate pancakes are fragrant with cocoa, studded with melted chocolate chips, drizzled with a ruby-red raspberry sauce and dusted with confectioners’ sugar. But while they are decadent-tasting and -looking, they are more healthful than you might think. The two kinds of chocolate they contain offer big flavor and antioxidant power with relatively little fat and sugar. Instead of white flour, there is a mix of tender whole-wheat pastry flour and almond meal, which adds texture, a mildly nutty flavor and extra protein. The sauce adds a colorful, bright-tasting counterpoint to the deeply flavorful pancakes and is a less-sweet alternative to syrup. The sauce can be refrigerated for up to 4 days.
Double Chocolate Pancakes with Raspberry Sauce
For the sauce
2 cups fresh or frozen raspberries
1 tablespoon light brown sugar
1 tablespoon water
For the pancakes
3/4 cup whole-wheat pastry flour
1/2 cup almond meal or finely ground almonds
2 tablespoons unsweetened natural cocoa powder
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup low-fat milk (1 percent)
2 large eggs
1 tablespoon canola oil, plus more for the pan
1 teaspoon pure vanilla extract
1/3 cup dark (bittersweet) mini chocolate chips (may substitute finely chopped dark chocolate)
1 teaspoon confectioners’ sugar
11/2 cups fresh raspberries
For the sauce: Combine the berries, light brown sugar and water in a small saucepan over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium and cook for 3 to 5 minutes, stirring a few times, until most of the berries have lost their shape. Transfer to a blender; remove the center knob in the lid so steam can escape. Place a paper towel over the top to avoid splash-ups; puree until smooth, then strain through a fine-mesh strainer. The yield is about 3/4cup. If you’re serving the sauce right away, transfer to a bowl; if not, pour into an airtight container and refrigerate (for up to 4 days).
For the pancakes: Whisk together the flour, almond meal, cocoa powder, light brown sugar, baking powder and salt in a mixing bowl. Beat together the milk, eggs, the tablespoon of oil and the vanilla extract in a large liquid measuring cup, then pour that mixture into the flour mixture, stirring to incorporate. Fold in the chocolate chips.
Brush a large nonstick griddle or skillet with a little oil and heat it over medium heat.
Working in batches of two or three, ladle a scant 1/4 cup of the batter (per pancake) onto the hot griddle or skillet. Cook for 11/2 to 2 minutes or until the pancakes begin to look dry and bubbly around the edges, then flip and cook for about 11/2 minutes on the second side; some of the mini chips will be melted and should look set. Stack on a plate and cover loosely to keep warm while you repeat to use all the batter, adding a bit of oil as needed for subsequent batches.
To serve, drizzle about 2 tablespoons of the raspberry sauce on each plate. Top with 2 pancakes and garnish with a sprinkling of confectioners’ sugar and some fresh raspberries.
Makes 6 servings
Per serving: Calories 350; Total Fat 19g (Saturated fat 4g); Carbohydrates 40g; Dietary Fiber 7g; Protein 10g; Cholesterol 65mg; Sodium 170mg
Copyright Ellie Krieger 2016 All rights reserved
Photo credit Deb Lindsey www.deblindsey.com