Chocolate Chip/Raspberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Mix in the small blender:1/4 cup almond milk1 egg (any size is fine - if not a large just add enough water to make 1 Tablespoon grape seed oilIn a separate bowl mix:1/2 cup almond meal2 tablespoons raspberries1/4 cup chopped walnuts1 teaspoon cinnamon1/8 teaspoon salt
Mix the liquids and solids together gently and pour onto a heated and greased griddle. (I use about a teaspoon of coconut oil to a griddle heated to 375 degrees.)
Make four pancakes with the batter and bury 3 chocolate chips into each pancake. When bubbles begin forming on the pancake (approximately 2 minutes), flip the pancake. Let the pancake cook for at least another minute or two before sliding it onto the serving plate. Top with a few raspberries and a couple chocolate chips for garnish. Serve with 1 tablespoon organic butter and 2 tablespoons sugar free syrup. Add two slices of no-nitrate (farm fresh is best if you can get it) bacon.
Serving Size: 1 serving of 4 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXSTUART.
Make four pancakes with the batter and bury 3 chocolate chips into each pancake. When bubbles begin forming on the pancake (approximately 2 minutes), flip the pancake. Let the pancake cook for at least another minute or two before sliding it onto the serving plate. Top with a few raspberries and a couple chocolate chips for garnish. Serve with 1 tablespoon organic butter and 2 tablespoons sugar free syrup. Add two slices of no-nitrate (farm fresh is best if you can get it) bacon.
Serving Size: 1 serving of 4 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXSTUART.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 14.8 g
- Cholesterol: 48.7 mg
- Sodium: 135.3 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
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