You know me, I like chocolate, berries and coffee, I thought hmmmm, why not throw them into one of my favorite weekend breakfast’s, pancakes!! Yup, I did it, I made the most delicious pancakes this past weekend. It’s light fluffy, chocolaty with a slight hint of coffee and one of my favorite berries, raspberries.
I spent my Saturday night thinking what kind of pancakes could I make? I asked my Husband what he thought and you know what he said? Haven’t you done it all with pancakes? Um, hello, does he know who his wife is? Of course I haven’t come up with every pancake imaginable! Silly man!! The possibilities are endless! The key is to come up with something tasty, low calorie and something I think everyone will love!! So after staring at my fridge looking for ingredients, I thought raspberries. How could i not of made a pancake with raspberries? That was just crazy!! Than Chocolate Espresso raspberry Pancakes were born!!!
One berry I love beside blueberries and strawberries is raspberries. They used to be my top favorite fruit. I have bought them earlier I the year but the taste of them do not compare to them as right now. Were just starting raspberry season now. Did you know that raspberries have the most fiber than any other fruit? A half cup of raspberries have 4.6 grams of fiber! Not to shabby and there low-calorie!!! A lot of punch for a little fruit!! So I personally recommend picking up some raspberries!
I know a lot of people do mot like raspberries because of the seeds. I get that! Seeds don’t bother me, but I know my Hubbie doesn’t like them because of seeds. I like the seeds, I like the little extra crunch I get from them. However, I have a solution for you if you don’t like the seeds. With my pancakes I made a raspberry sauce that is seedless and so easy to make. Even if you’re not in the mood for pancakes, which I think your crazy if your not, you can always just make the sauce. You can put it on oatmeal, yogurt, pancakes, ice cream, french toast or more.
The sauce is made with half fresh, half frozen raspberries, though you could use all frozen, a little bit of lemon juice and some stevia. I know I said it before but I like my fruit more on the natural side, but if you like your fruit sweet, add more sugar. That’s whats nice about cooking you can change it up to what you will like. Not everybody has the same taste. I think you know that in my household considering I always have fend for yourself night or I do my Man vs. Woman blogs. My Husband and I have totally different tastes, but I learned to adapt my cooking to meet his personal eating needs.
When taking these photos I had to go quick because my battery died on my camera. I charged it for 5 minutes and then took as many pictures as I could, so I am sorry I could not take a picture of the inside of the pancakes. Let me give you a little description. If you’re looking for moist, light, cake like pancakes these are for you! The espresso really added a wonderful rich chocolate taste and the raspberries added a wonderful sweetness, with a hint of tartness. They were sweet enough that I didn’t need to add maple syrup to them, love that. These pancakes exceeded my expectation! Besides the taste, three pancakes not including the low calorie raspberry syrup, was only, ready for this? 127 calories for 3!!! Who loves ya baby? I love this! You could eat all 6 and it still would be guilt-free. You can’t go wrong with a healthy breakfast. It also has 7 grams of fiber and 11 grams of protein! If you really wanted to up the protein in the pancakes, you could always sub chocolate protein powder for unsweetened cocoa powder. I thought of doing that, but didn’t!
- Serves: 6 Pancakes
- Serving size: 3 Pancakes
- ⅓-cup greek yogurt, plain
- 2 egg whites
- ¼ tsp vanilla extract
- 1 tsp instant coffee
- 1 tsp. milk
- ¼ cup whole-wheat pastry flour
- 2 tbsp. unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp sugar or Stevia
- Dash of Salt
- ¾ cup raspberries
- **For Raspberry Sauce**
- 3 cups frozen raspberries, thawed (I used half fresh, half frozen)
- ½ tsp. lemon juice
- 2 tsp. Stevia or ¼ cup sugar (taste test to see how much you want to add)
- In a cup, add 1 tsp of instant coffee and ½ cup hot water. Stir till coffee is dissolved and cooled. You will only need 2 tablespoons of this.
- In a medium bowl, add greek yogurt, egg whites, 2 Tbsp. of instant coffee mixture, vanilla extract and milk.
- In a separate bowl combine flour, cocoa powder, baking soda, sugar, & salt
- Combine and whisk till evenly mixed
- Carefully Fold in raspberries
- Place ¼-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip.
- About 2 minutes on each side
- For Raspberry sauce:
- Press raspberries through a fine sieve or cheesecloth-lined strainer to get rid of the seeds. Than add lemon juice and sugar. Stir till sugar is dissolved. Store left over sauce in the refrigerator. Makes ¾ cups
Calories for 3 pancakes not including the syrup: 127.2, Fat: 1.1, Cholesterol: .01, Sodium: 383, Potassium: 175.6, Carbs: 21, Fiber: 7.1, Sugar: .02, Protein: 11.2
Calorie for Raspberry Sauce per 2 Tbsp: 30.4, Fat: .03, Cholesterol: 0, Sodium: 0, Potassium: 94, Carbs: 7.2, Fiber: 4.2, Sugar: 0, Protein: .06
Note: The calories maybe less since we took out the seeds, not sure how that calculates.
See I told you no cherries today! 🙂 I was driving to work this morning and I got another one of my brilliant ideas for bread that I want to make. So I am going to make a quickie dinner and hopefully have time to make bread. I’m excited to try this recipe. I get the best ideas for meals when I am commuting to work. I get so excited that I can’t wait to get to work to write it down. Where do you get your best ideas?
Well my Friends I hope you like today’s pancakes, it’s been a while since I made traditional shaped pancakes, it was fun! Now tell me what is your favorite kind of pancake? For me, no clue, I love them all!!!!!
Enjoy your Wednesday and just think half way through the week!!!