Because I was able to get another box of raspberries for $.98 on Monday, leftover from last week’s sale, I had to get these pancakes made and marked off the “Stock the Freezer” list! As I was making them, I kept thinking to myself…chocolate for breakfast? Really?
I wasn’t sure how I felt about that. Don’t get me wrong. I’m all for chocolate. But somehow for breakfast, it didn’t seem quite right.
BUT, if I add in some healthy ingredients like ground flaxseed and ground almonds, THEN it will be OK. Because they’ve been healthified. Right???
I made a quadruple batch of the recipe below. And most of them made it into the freezer (using this method for freezing pancakes)…as a few were eaten as an afternoon snack.
And I don’t think these need any butter or syrup. That would just be sugar overload!
The chocolate and raspberry combo is perfect and makes them just sweet enough!
- 2 cups pancake mix plus add-ins
- 1 cup raspberries
- 3/4 cup mini chocolate chips
- 3 Tbsp ground flaxseed
- 1/4 cup ground almonds
- Make pancake mix according to box instructions.
- To the batter, add raspberries, mini chocolate chips, ground flaxseed, and ground almonds.
- Mix well, and make on the griddle.
- Flip and enjoy!