Coconut Chocolate Pancakes with Strawberries and Ginger Rhubarb
- At June 29, 2009
- By megan
- In dessert, favorites, ginger, Pancakes, rhubarb, strawberries
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This recipe has 3 parts: Pancakes, Ginger Rhubarb Sauce, and Sliced Strawberries.
Start making the rhubarb sauce first.
Ingredients:
- 3 stalks Rhubarb, washed and sliced into 1/2 in pieces
- Grated Ginger (a piece that is 1 sq. inch, more or less)
- 2 TB pure Maple Syrup
- 3 TB water
Heat all of this in a sauce pan on medium low heat for 10 minutes or so until it becomes a thick sauce. Remove from heat and it is ready to serve.
For the Pancakes:
- 1 egg
- 2 TB walnut oil
- 2 TB maple syrup
- 2 TB shredded unsweetened coconut
- 3 TB semi-sweet chocolate chips
- 1/3 cup whole wheat pastry flour
- 1 tsp baking powder
Combine the pancake ingredients in the order listed above. Cook them like pancakes (basically on a 350 degree skillet).
For the Strawberries:
Just slice them. I bought organic berries from the Boulder Farmer’s Market and they were super small and sweet. You shouldn’t have to add anything to berries, especially good berries.
Top your pancakes with the ginger rhubarb sauce and sliced strawberries for a relatively healthy dessert.
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