Chocolate Espresso Raspberry Pancakes
By MJH
A rich, light chocolaty pancake filled with fresh raspberries with a hint of espresso and drizzled with a sweet raspberry sauce.
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)
Details
Preparation time 10mins
Cooking time 20mins
Adapted from tastykitchen.com
Preparation
Step 1
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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