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Asian Napa Cabbage Carrot Slaw with Snow Peas
A lively, fresh Asian-inspired side dish you can feel good about serving.
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Yield: 4 - 2 pancake servings
Recipes
Chocolate Covered Strawberry Pancakes
We blend fresh strawberries in to whole grain pancake batter and top with a honey-based fudge sauce.
Yield: 4 - 2 pancake servings
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 Tbsp. baking powder
- pinch salt
- 1 cup milk (we used coconut, any will work)
- 1 Tbsp. oil
- 2 tsp. vanilla
- 1 cup sliced strawberries
- 2 Tbsp. mini chocolate chips
- 1/2 cup honey
- 1/2 cup cocoa powder
- 1 Tbsp. coconut milk
Instructions
Heat skillet or griddle to medium-high heat.
Combine all dry ingredients in a mixing bowl.
In a second bowl combine the milk, oil and vanilla then add to the dry ingredients. Thoroughly combine until the batter is smooth.
Gently fold in the strawberries and chocolate chips.
Spray the griddle and then scoop 1/3 cup of batter. Let cook until bubbles appear across the top of the batter and the edges appear firm. Carefully flip and cook for another minute or two and remove.
While the pancakes cook, prepare the chocolate sauce. Combine the honey, cocoa powder, and milk until well combined. Drizzle one tablespoon on top of the pancakes in place of syrup.
Try 13 Healthier Breakfast Recipes in our Baker's Dozen eCookbook, including these pancakes and Apple Cinnamon Streusel Doughnuts.
photo by Dana Shultz / DietsInReview.com
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