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Chocolate Espresso Raspberry Pancakes

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

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Rate this recipe 4.4/5 (9 Votes)

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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