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!
Chocolate Chip Raspberry Pancakes
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 15 minutes
- 2 cups of pancake mix, store bought or homemade
plus whatever you need to mix in…water, or egg and milk…whatever the box/recipe says!
- 1 cup raspberries
- 3/4 cup chocolate chips
- 3 Tbsp ground flaxseed
- 1/4 cup ground almonds
- Make pancake mix according to box instructions, or make your favorite homemade pancake batter.
- To the batter, add raspberries, chocolate chips, ground flaxseed, and ground almonds.
- Mix well, and make on the griddle.
- Flip and enjoy!