Multi-Grain Raspberry Pancakes

There really is no better vehicle for raspberries then a pancake, those finicky seeds get lost in the soft fluffy layers of cakes, and permeate they’re sweet goodness throughout.  We found a pint of these pretty berries at the grocery store for $.98 and they were pretty much ready to be be eaten pronto.  So, first thing Sunday morning, was to relax with some coffee and some of these.  It was a great start to a fantastic Sunday- these are packed with nutrients, but taste SO light and SO good.  They’ll keep you feeling fuller longer and get you through your 3 mile run + hot yoga class or a chilly Bears game!  šŸ™‚
Mix together the dry ingredients in a small bowl:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup old fashioned oats
1/4 cup corn meal
2 tablespoons ground flax seeds
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Mix together the wet ingredients in a medium bowl:
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon honey
1/2 cup plain nonfat yogurt
1 1/4 cups fat free milk
zest and juice of 1 lemon
Combine the wet and dry in the medium bowl, batter will be lumpy, then fold in 1 pint of fresh raspberries ( chopped up), you can reserve a few for garnish.  Set your oven to “warm” and place a pie plate on the middle rack.  Heat a non-stick pan over medium heat, spray with cooking spray.  Using a 1/4 cup measuring cup, scoop mixture and pour onto hot pan, leaving at space between each pancake.  When the batter bubbles, they are ready to flip.  Cook an addition 1-2 minutes and then place on a pie plate in your oven to keep warm while you finish up the rest.  Serve stacked with real maple syrup and fresh raspberries ( good to-go rolled up with a dab of peanut butter and slices of banana!)

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