Hearty Raspberry Pancakes

I’ve been on a creative pancake kick this year, it seems. I’ve gone beyond plain pancakes to make almond oat pancakes, cookie dough pancakes and whole wheat strawberry pancakes. And yesterday? Hearty raspberry pancakes.

Pancakes-5.jpg

When we were in Ohio last weekend, my uncle made us some amazing healthy pancakes. Inspired by this, I made up these hearty pancakes, filled with more black raspberries, ground flax seed, walnuts and whole wheat flour. This may be my favorite pancake recipe yet.

  Pancakes.jpg

Hearty Raspberry Pancakes

Prep Time: 10 minutes

Cook Time: 35 minutes

45 minutes

Yield: 2-3

Hearty Raspberry Pancakes

Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup ground flax seed
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 1 cup low-fat milk
  • 1/2 cup walnuts
  • 3/4 cup black raspberries (may substitute small red raspberries)

Instructions

  1. Chop the walnuts into a coarse meal.
  2. In a medium mixing bowl, whisk together the flours, flax seed, sugar, baking powder and salt. Add the vanilla, canola oil and milk, stirring until completely mixed together. Fold in the raspberries and walnuts.
  3. Preheat a greased skillet or griddle over medium heat. When a drop of water sizzles when it is flicked onto the skillet, you are ready to make some pancakes.
  4. Pour about 1/2 cup of batter onto the skillet and allow to cook for 2-3 minutes. When the edges are set, flip the pancake and cook for another minute or two until both sides of the pancake are browned. Remove to a plate to partially cool, and repeat with the rest of the batter.
  5. Serve with syrup or preserves.
http://www.savvyeat.com/hearty-raspberry-pancakes/

Pancakes-4.jpg

What’s your favorite pancake recipe?

Cookie Dough Pancakes

Cookie-Dough-Pancakes-1.jpg

Don’t even try to pretend that these pancakes are healthy. You’ll never be able to convince yourself.

But that’s okay, because they are delectable. Like big, soft cookies with crispy edges. That you can eat for breakfast. Does it really get much better?

I think not.

Cookie-Dough-Pancakes-2.jpg

Cookie Dough Pancakes

Yield: Serves 4-6

Cookie Dough Pancakes

Ingredients

  • 2 cups all-purpose unbleached flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups (12 oz) sweetened condensed milk
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 5 tablespoons canola oil
  • 3/4 cup miniature chocolate chips, plus more for topping
  • Cookie Dough Icing
  • 1/4 cup (2 oz) sweetened condensed milk
  • 1/4 cup milk
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the condensed milk, milk, vanilla, eggs and oil.
  2. Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and whisk together to create a thick pancake batter. Fold in the chocolate chips.
  3. Heat a greased skillet over medium-low. Pour 1/4 cup of batter onto the skillet. When bubbles form on the top and the edges begin to firm up, flip the pancake. Cook for another few minutes until the second side is browned. Repeat with remaining batter.
  4. Top with cookie dough icing (recipe below) and mini chocolate chips.
  5. Whisk all icing ingredients together, and drizzle over pancakes.
http://www.savvyeat.com/cookie-dough-pancakes/

Cookie-Dough-Pancakes-3.jpg