Easy Raspberry Pancakes Recipe
Healthy Pancakes with Fruit

Chocolate Pancakes and Raspberries #1

pancake mix (purchased)
raspberries
semi-sweet chocolate chips

Directions

Prepare the pancake mix as directed on the packaging label.

Stir in the desired amount of chocolate chips.

Gently stir in the raspberries, being careful not to crush them too much.

Spoon 1/4 cup of batter onto a preheated, greased griddle.

Cook until bubbles appear on the surface and turn.

When pancakes are golden brown, and thoroughly cooked, transfer to an oven proof plate and keep warm at 200° F until ready to serve.

Serve with warm maple syrup or raspberry sauce.

Chocolate Pancakes and Raspberries #2

(Low Fat)

Ingredients

3/4 cup whole wheat flour
1/4 cup granulated sugar
2 tbsps. baking cocoa
1 tsp. baking powder.
1/8 tsp. salt
1/8 tsp. nutmeg
3/4 cup fat-free milk
1/4 egg substitute
1 tbsp. reduced-fat butter, melted
1 cup fresh raspberries
1/2 cup fat-free vanilla yogurt

Directions

In a small bowl, combine the first six ingredients.

Combine the milk, egg substitute and the butter, and add to the dry ingredients, just until moistened.

Gently add the fresh raspberries and stir, just to combine, careful not to crush them too much.

Pour the batter by 1/4 cupfuls onto a hot griddle coated with cooking spray, turn when bubbles form on top.

Cook until the second side is lightly browned.

Serve with yogurt.

Yields 8 pancakes.

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