We make pancakes just about every weekend and we always try to change up the recipe so that its not the same old pancake over and over. If you do not have wheat flour or buttermilk on hand you can just swap it with whatever flour or milk you do have. If you want to make it a little more healthier you just swap the oil for unsweetened apple sauce. A little trick I do to keep the berries and chocolate chips from burning is I take a spoon and move some of the batter over the berries and chocolate so that there is a layer of batter to protect them from the direct heat. If you are in a rush you can always mix the berries and chocolate in the batter itself. However, I find that the berries bleed and you end up with a red pancake, it tastes the same but it just does not look as nice. This recipe is perfect for two people.
- 1 c. wheat flour
- 1 Tbsp honey
- 3 Tbsp canola oil
- 1 c. fat free buttermilk
- 2 eggs
- 2 tsp baking powder
- 1 c. raspberries, frozen or fresh
- 1 c. chocolate chips
- Mix the flour and baking powder and set aside. Stir honey and oil together. Add milk and eggs, beat well. Mix in the dry ingredients and mix until the dry ingredients are moist.
- When you scoop the batter onto the pan, take a handful of raspberries and chocolate chips and sprinkle on top of the pancake before flipping.
1 comment:
Yummy! LOVE the idea of combining chocolate and raspberries together in a pancake! Lately on Sunday's we have been making pancakes from scratch and adding in fun additions too....this past weekend was RED, WHITE and BLUE sprinkles (left over from Memorial Day). My boyfriend is a Marine too - he served 8 yrs. :-) Happy to find you from New Friend Friday!
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