Chocolate Strawberry Buttermilk Pancakes
Yields: 4 servings
Time: 15 minutes prep, 30 minutes cooking
For the pancakes:
- 2 cups Bob’s Red Mill Buttermilk Pancake and Waffle Mix
- 2 tablespoons Dignity Raw Coconut Oil, melted and slightly cooled
- 2 large eggs
- 1 1/2 cups water
- Unsalted butter for cooking the pancakes, if desired
For the honey strawberry compote:
- 1 pound (about 3 cups) fresh strawberries, hulled and cut into ½” pieces
- 3 tablespoons Nature Nate’s Honey Co. Raw & Unfiltered Honey, more or less to taste
- 1/4 cup water, divided
- 1/8 teaspoon freshly ground nutmeg
- Pinch of kosher salt, more to taste
- 1 teaspoon arrowroot powder
- 1 teaspoon fresh lemon juice, more to taste
For the chocolate glaze:
- 10 ounces (1 bag) Endangered Species 60% Cocoa Dark Chocolate Premium Baking Chips
- 2 tablespoons Dignity Raw Coconut Oil
- In a medium mixing bowl whisk together the Bob’s Red Mill Buttermilk Pancake and Waffle Mix, Dignity Raw Coconut Oil, eggs, and water until just combined. Take care not to over-mix the batter to ensure you get the lightest pancakes possible. Set the bowl aside at room temperature while making the strawberry compote and chocolate shell.
- Place the strawberries, Nature Nate’s Honey Co. Raw & Unfiltered Honey, two tablespoons of water, nutmeg, and salt in a medium GreenPan saucepan on the stovetop over medium-low heat and stir to combine. Bring the mixture to a simmer and cook, stirring occasionally, until the berries being to soften and release their juices, about 4 to 6 minutes. In a small bowl mix the arrowroot powder and the remaining two tablespoons of water together until the arrowroot is dissolved. Stir the mixture into the strawberries until thoroughly combined and cook, stirring regularly, until the compote thickens. Remove from the heat and stir in the lemon juice. Once cooled, taste and adjust with honey, salt, and lemon juice as desired.
- In a medium heat-proof glass or metal bowl, melt the Endangered Species 60% Cocoa Dark Chocolate Premium Baking Chips over a saucepan of simmering water, making sure the water isn’t contacting the bottom of the bowl or else the chocolate could burn. Stir in the Dignity Raw Coconut Oil and heat until both the chocolate and coconut oil are just fully melted. Carefully remove (the bowl will be quite hot) from the saucepan and stir until thoroughly combined. Keep the chocolate shell just warm by occasionally placing it back over the warm water while cooking the pancakes.
- Place a large GreenPan frypan on the stovetop over medium heat. If using, melt a teaspoon or two of butter in the pan. Once the butter is melted and the pan is hot, pour 1/3 cup portions of pancake batter in, leaving a little space between each as they’ll spread slightly. Cook for 2 to 3 minutes, or until the edges have just set and the tops are nicely bubbled, then flip and cook another 2 to 3 minutes more until fully cooked through. Adjust your heat as needed so that you have beautiful golden-brown pancakes in that cook time. Continue until all the pancake batter is used.
- To serve, spoon some of the strawberry compote on top of a warm stack of pancakes. Ensure the chocolate shell is warm enough to just pour nicely, then drizzle over the pancakes and serve immediately.
For an extra fancy presentation to place on top of the pancakes, dip whole strawberries into the chocolate sauce and place them on a plate in the freezer for 15 to 20 minutes while cooking the pancakes so the chocolate hardens into a beautiful chocolate shell!
Any leftover chocolate sauce can be kept for 3 to 4 days in the refrigerator and rewarmed to pour over the top of any dessert – we love it over a scoop or two of ice cream!