Chocolate Chip Raspberry Pancakes Healthified Recipes

WHITE CHOCOLATE RASPBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

RASPBERRY CHOCOLATE-CHIP PANCAKES

Steps:

• In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
• Preheat oven to 200° F.
• Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
• Serve pancakes with syrup.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
• Heat a large skillet over medium-low heat, and coat with cooking spray.
• Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.

CHOCOLATE CHIP FIBER PANCAKES

Steps:

• Combine cold water with pancake mix, according to directions.
• Stir in the other ingredients.
• Go on -- plop them on the griddle.
• Enjoy your fiberlicious & chocolately pancake!

CHOCOLATE CHIP PANCAKES

Steps:

• In large bowl, whisk together flour, sugar, baking powder and salt.
• In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add chocolate chips; mix just until incorporated.
• Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with chocolate syrup and whipped cream.

WHITE CHOCOLATE RASPBERRY PANCAKES

Steps:

• In a large mixing bowl sift the flour, baking soda, and salt.
• In another smaller bowl add the egg, sour cream, and milk, whisk to blend.
• Add the liquid ingredients to the dry ingredients carefully fold together; fold in raspberries & white chocolate.
• Heat a griddle, spray with non stick cooking spray.
• Pour approximately 1/4 cup batter onto griddle for each pancake.
• Turn pancake and cook until other side is lightly browned.
• Serve plain, with whipped cream, and/or powdered sugar.

KEFIR CHOCOLATE CHIP PANCAKES

Steps:

• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add kefir and eggs; stir until batter is moist but still lumpy. Fold in chocolate chips.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.

CHOCOLATE CHIP RASPBERRY PANCAKES - HEALTHIFIED

Steps:

• Make pancake mix according to box instructions, or make your favorite homemade pancake batter.
• To the batter, add raspberries, chocolate chips, ground flaxseeds, and ground almonds.
• Mix well, and make on the griddle.
• Flip and enjoy!