Some days I wake up and just know it’s a pancake day. Today was one of those days…but it wasn’t an ordinary pancake craving, oh no – today I wanted CHOCOLATE PANCAKES. Very specific. I actually started making my Blueberry Protein Pancakes but it was like I couldn’t control what went into the batter and I just kept changing things until….this happened.
It may be that my body needed a boost of vitamin C, one of the powerful antioxidants in Strawberries. Antioxidants help combat the negative and damaging effects free radicals (from processed foods and environmental toxins) have on our cells and DNA.
The World’s Healthiest Foods has this to say about strawberries:
“Given their unique combination of antioxidant and anti-inflammatory nutrients, it’s not surprising to see strong research support for strawberry health benefits in three major areas: (1) cardiovascular support and prevention of cardiovascular diseases (2) improved regulation of blood sugar, with decreased risk of type 2 diabetes, and (3) prevention of certain cancer types including breast, cervical, colon, and esophageal cancer.”
I definitely like how that sounds!
And possibly, I woke up craving chocolate because I needed a natural dose of some of the essential minerals and vitamins found in raw cacao – including magnesium, calcium, iron, zinc, copper, potassium and manganese, and vitamins A, B1, B2, B3, C, E and Pantothenic acid. To get the most out of chocolate, I always try to get it as close to raw and as dark as possible.
To make this pile of awesomeness that doesn’t have (or need) any extra sugar to taste amazing, and will give you all the benefits of each wholesome ingredient included, follow my all new recipe…
Strawberry Stacked Chocolate Protein Pancakes
Yield: 5-6 pancakes
You will need: mixing bowl, mixing utensil, measuring cups and spoons, skillet, cooking oil, spatula
1/4 cup flaxseed meal
1/4 cup almond flour
1/4 cup chocolate protein powder
1 T cacao
2 tsp vanilla
1 T walnut oil
1. Mix dry ingredients together in a bowl.
2. Beat eggs separately, and stir in walnut oil and vanilla.
3. Pour the wet ingredients over the dry and mix together.
4. Heat a skillet over medium heat and season with cooking oil.
5. Pour or ladle the batter onto the skillet in even sized dollops 🙂 and cook until small bubbles begin to form on the surface, and the bottom begins to change color slightly.
6. Flip and cook briefly on the other side.
To serve as a strawberry stack, I used an assortment of fresh and frozen strawberries. I heated the frozen strawberries so they would get runny and make a natural strawberry “syrup.” I layered fresh slices of strawberry between my pancakes and spooned the melted strawberries over the top.
Garnish with a sprinkle of raw cacao powder.
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