Chocolate Espresso Raspberry Pancakes

A rich, light chocolaty pancake filled with fresh raspberries with a hint of espresso and drizzled with a sweet raspberry sauce.

Photo by Martha H.
Adapted from tastykitchen.com

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from tastykitchen.com

Ingredients

  • PANCAKES:

  • 1

    teaspoon Instant Coffee

  • 1/2

    cups Very Hot Water

  • 1/3

    cups Greek Yogurt, Plain

  • 2

    whole Egg Whites

  • 1/4

    teaspoons Vanilla Extract

  • 1

    teaspoon Milk

  • 1/4

    cups Whole Wheat Pastry Flour

  • 2

    Tablespoons Unsweetened Cocoa Powder

  • 1/2

    teaspoons Baking Soda

  • 1

    teaspoon Sugar Or Stevia

  • 1

    dash Salt

  • 3/4

    cups Raspberries, Fresh

  • FOR THE RASPBERRY SAUCE:

  • 3

    cups Raspberries, Frozen, Thawed (I Used Half Fresh, Half Frozen)

  • 1/2

    teaspoons Lemon Juice, Fresh

  • 2

    teaspoons Stevia Or Sugar (taste Test To See How Much You Want To Add)

Directions

In a cup, add instant coffee and 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 tablespoons of instant coffee mixture, vanilla extract and milk. In a separate bowl combine flour, cocoa powder, baking soda, sugar, and salt. Combine both mixtures and whisk till evenly mixed. Carefully fold in raspberries. Place 1/4-cup batter onto nonstick skillet and cook till bubbles start appearing through the top of the pancake and then flip, about 2 minutes on each side. For the raspberry sauce, press raspberries through a fine sieve or cheesecloth-lined strainer to get rid of the seeds. Then add lemon juice and sugar. Stir till sugar is dissolved. Store leftover sauce in the refrigerator. Makes 3/4 cups. Notes: If you don’t have time to defrost your raspberries, you can microwave them in 1-minute intervals.(about 2 minutes total)

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