New and Nutritious: Double Chocolate Pancakes and Upside-Down Pan Pizza

New this spring, Slim & Scrumptious is filled with more than 75 classic and innovative recipes for every meal of the day. Even if you want Chocolate Chip Pancakes for breakfast, nutrition expert Joy Bauer proves that family favorites can taste great with just a fraction of the fat and calories.

(William Morrow Cookbooks, an imprint of HarperCollins Publishers; $24.99; April 6, 2010; Hardcover)

Here we bring you two weekend favorites.

Double Chocolate Pancakes with Strawberry Sauce

Delicious pancakes with chocolate chips and strawberries.
Chocolate Pancakes with Strawberry Sauce (Courtesy of HarperCollins)

(Makes 6 servings)

Strawberry Sauce



In large saucepan, combine frozen fruit, syrup, and 2 tablespoons water. Bring mixture to boil. Reduce heat to medium-low and simmer, about 10 to 15 minutes. As sauce simmers, break up whole berries with wooden spoon or fork.


In large bowl, whisk flours, cocoa, sugar, flaxseed, baking powder, and salt. In medium bowl, lightly beat whole egg and egg white. Add the milk, oil, and vanilla, and whisk together. Pour the wet ingredients over dry and stir until just blended. Don’t overmix. Carefully fold in chocolate chips. Let batter rest for 10 minutes.
When strawberry sauce has reached syrupy consistency, remove from heat.
Coat large skillet or griddle with oil spray. Preheat over medium heat. When pan is hot (after about 2 minutes), ladle about 1/4 cup batter per pancake onto surface. Cook pancakes until small bubbles form around edges, 1 to 2 minutes. Flip pancakes over and cook about 1 minute longer. Recoat skillet between batches.
Serve 2 pancakes with 1/3 cup warm strawberry sauce and sprinkling of chocolate chips on each plate.

per serving
Calories: 242
Total fat: 9 g
Saturated fat: 3 g
Protein: 7 g
Carbohydrate: 38 g
Fiber: 4 g
Cholesterol: 35 mg
Sodium: 260 mg

Upside-Down Pan Pizza with the Works
(Makes 6 servings)

“One serving of this fun, upside-down concoction has far less calories, fat, and sodium than a traditional New York-style slice.” —Joy Bauer

Preheat oven to 375 F. Coat 13 x 9-inch baking dish with oil spray and set aside. Coat large skillet with oil spray and preheat over medium heat. Add ground meat, onion, bell pepper, and mushrooms to skillet and saute until meat is cooked through, about 10 minutes.
Drain off any liquid. Add crushed tomatoes, oregano, basil, garlic powder, red pepper flakes, salt, and pepper, and stir with meat mixture.
Spoon tomato-meat mixture into prepared baking dish, and spread out to form even layer. Sprinkle with cheeses.
In medium bowl, whisk baking mix, milk, whole egg, and egg whites. Pour this batter over cheese-topped mixture. Batter may be runny but will cook through. Sprinkle additional oregano and crushed red pepper, if desired.
Bake 30 minutes or until top is golden-brown and knife inserted in center of crust comes out clean.
Let cool for 5 minutes, then cut into 6 pieces and serve.

per serving
Calories: 388
Total fat: 12 g
Saturated fat: 4 g
Protein: 41 g
Carbohydrate: 27 g
Fiber: 5 g
Cholesterol: 105 mg
Sodium: 690 mg