March 26, 2015

Whole Wheat and Oat Pancakes with Raspberry Sauce

As the weather warms up, I find myself craving warmer weather foods... smoothies, salads, fruit. It's funny how our bodies really do crave different types of food throughout the year. I guess it makes sense that we would biologically crave what's in season, right?

And don't you love how the in season foods are usually cheaper? Like... 2 for $5 raspberries? Um, sold. I feel like they're usually $4-$5 for a tiny half pint. So anyway, I wanted some raspberries for breakfast (aside from just eating them out of the container, which is perfectly acceptable), so I made a simple raspberry sauce to top my pancakes. Much lower in calories and sugar than maple syrup or even store bought jam.


The pancakes are a repeat of my Low Fat Whole Wheat and Oat Chocolate Chip Pancakes, but this time I omitted the chocolate chips. However, raspberries and chocolate are a great combo, so leave them in for a super decadent breakfast.



Whole Wheat and Oat Pancakes with Raspberry Sauce
Makes 2-3 servings

Ingredients for Pancakes
1 cup whole wheat flour
1/2 cup quick oats
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 large egg
1 cup milk (low fat, almond, soy, rice, any kind will do)
2 Tablespoons dark brown sugar (or light brown)
1/4 cup Greek yogurt (soy or applesauce for vegan)
1 teaspoon vanilla extract

Directions
Combine flour, oats, salt, baking powder, and cinnamon in a medium bowl. Whisk egg and milk in a separate bowl until egg is mixed in. Whisk in brown sugar, yogurt, and vanilla until there are no or very small lumps.

Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined, do not over mix. Carefully fold in the chocolate chips or other mix-ins. Be careful not to stir batter too much after the wet ingredients are incorporated or your pancakes will be tough and dry. Batter will be lumpy.

Heat skillet on medium heat and coat generously with butter, cooking spray, or coconut oil. Place batter in 1/4 cup additions on skillet. Let cook for about 1 minute, until bubbly and sides start to look cooked, then flip and cook for another minute or until both sides are browned.

Ingredients for Raspberry Sauce
1 container raspberries
2 Tbsp stevia (or sweetener of choice)
1 Tbsp orange juice
2 Tbsp corn starch
1/2 cup of water (more or less depending on juiciness of berries)

Directions
Combine the raspberries, sweetener, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, whisking constantly, until the desired consistency is reached. I used the whisk to mash up the berries so the sauce was chunky but there were no whole raspberries. The sauce will thicken further as it cools.

Top pancakes with desired amount of sauce. The sauce is great to mix in yogurt as well!

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