In medium bowl, stir all pancake ingredients until blended

Heat griddle or skillet over medium-high heat; spray with cooking spray or use 1/4 tsp coconut oil. For each pancake, pour scant 1/4 cup batter onto skillet. Add chocolate disk to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown.

Melt 1 cup semi sweet chocolate chips until smooth.

On a piece of parchment paper drop 1 tbsp dollops of chocolate and swirl until a small circular disk forms. Freeze until firm

Melt 1 cup dark chocolate

Once the chocolate is melted and smooth, remove from the heat.

Line a plate with parchment or waxed paper.

Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.

Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Refrigerate until chocolate is set.