Description
A rich, light chocolaty pancake filled with fresh raspberries with a hint of espresso and drizzled with a sweet raspberry sauce.
Ingredients
- 1 teaspoon Instant Coffee
- ½ cups Very Hot Water
- ⅓ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ¼ teaspoons Vanilla Extract
- 1 teaspoon Milk
- ¼ cups Whole Wheat Pastry Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Sugar Or Stevia
- 1 dash Salt
- ¾ cups Raspberries, Fresh
- FOR THE RASPBERRY SAUCE:
- 3 cups Raspberries, Frozen, Thawed (I Used Half Fresh, Half Frozen)
- ½ teaspoons Lemon Juice, Fresh
- 2 teaspoons Stevia Or Sugar (taste Test To See How Much You Want To Add)
Preparation
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. I did this for about 2 minutes.
Calories for 3 pancakes not including the syrup: 127.2, Fat: 1.1, Cholesterol: .01, Sodium: 383, Potassium: 175.6, Carbs: 21, Fiber: 7.1, Sugar: .02, Protein: 11.2
Calorie for 2 tablespoons of raspberry sauce: 30.4, Fat: .03, Cholesterol: 0, Sodium: 0, Potassium: 94, Carbs: 7.2, Fiber: 4.2, Sugar: 0, Protein: .06 Note: The calories maybe less since we took out the seeds, not sure how that calculates.
