Blueberry Pancakes With Raspberry Sauce

Blueberry Pancakes With Raspberry Sauce

Ah, the smell of pancakes in the morning.

Pancakes are often my go-to when I feel like something sweet to start off my day. Add in some antioxidant-packed blueberries and top with a fresh raspberry-maple sauce and, well, I think your morning can’t get much better!

You guys may have noticed that it is Tuesday, which means that, yes, it’s Skinny Bitch Tuesday day! These pancakes were inspired by Kim’s crepes with raspberry sauce, which takes light, fluffy crepes and covers them with a fresh berry sauce. Yum! I just adore the sweet flavors of raspberries, which manage to balance a touch of tart so perfectly!

Digging into some pancakes in the morning isso satisfying, especially when they are packed with ingredients that are a sweet treat (but amazingly healthy!). How about giving it a try?

Don’t forget to check out the recipes from the other gals in the group!

Blueberry Pancakes with Raspberry Sauce

Ingredients:

  • 1c. light vanilla soy milk
  • 1/2tsp apple cider vinegar
  • 1/3c. one-minute oats
  • 1/3c. all-purpose flour
  • 1/3c. whole wheat flour
  • 1tsp baking soda
  • 1/4tsp baking powder
  • 1/4tsp salt
  • 2tbl splenda
  • 1 large egg white
  • 1/2c. wild blueberries (or small-sized store ones)
  • 1/2c. frozen or fresh raspberries
  • 1/4c. sugar-free maple syrup
  • 2tbl additional splenda (optional)

Instructions:

  1. Combine
    the soy milk and vinegar in a medium bowl. Set aside for 10 minutes.
    (The 10 minutes is not optional. It needs time to react with the soy).
  2. Meanwhile,
    over low heat, toast the oats as you would do for almonds or walnuts.
    Stay attentive and focus– the oats will burn quickly after browning.
    Once the oats are golden, remove from pan and put into a coffee grinder
    or mini food processor. Grind until it resembles flour.
  3. Lightly beat the egg white, and add it to the soy milk mixture.
  4. In a
    medium bowl, combine the flours, ground oats, baking soda, baking
    powder, salt, and splenda. Add in the soy milk mixture, and mix well
    until a batter forms. If it is still too thick add water until it is
    pancake-batter-consistency.
  5. To make
    the pancakes, heat a large skillet over medium heat. Use a heaping 1/3c.
    batter for each pancake, gentle sprinkle 2tbl blueberries onto the still-wet batter, and cook until golden brown on each side
    (about 1 to 2 minutes for the first side and 1 minute
    for the second side).
  6. Blend the raspberries, maple syrup, and splenda (optional) in a food processor until smooth. Heat if wanted. Place 2 pancakes on each of two plates and pour the syrup over the pancakes to serve!

Share on social

Facebook
Pinterest
Twitter
Email

Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!

Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)