Breakfast

Chocolate Espresso Raspberry Pancakes is for Breakfast.

Chocolate Espresso Raspberry Pancakes takes several minutes to prepare.

Chocolate Espresso Raspberry Pancakes takes several minutes to cook.

Chocolate Espresso Raspberry Pancakes makes 3 servings.

The ingredients for Chocolate Espresso Raspberry Pancakes are:

1/3-cup greek yogurt, plain
2 egg whites
1/4 tsp vanilla extract
1 tsp instant coffee
1 tsp. milk
1/4 cup whole-wheat pastry flour
2 tbsp. unsweetened cocoa powder
1/2 tsp baking soda
1 tsp sugar or Stevia
Dash of Salt
3/4 cup raspberries
***For Raspberry Sauce***
3 cups frozen raspberries, thawed (I used half fresh, half frozen)
1/2 tsp. lemon juice
2 tsp. Stevia or 1/4 cup sugar (taste test to see how much you want to add)

Here is how you make Chocolate Espresso Raspberry Pancakes:

In a cup, add 1 tsp of instant coffee and 1/2 cup hot water. Stir till coffee is dissolved and cooled. You will only need 2 tablespoons of this.In a medium bowl, add greek yogurt, egg whites, 2 Tbsp. of instant coffee mixture, vanilla extract and milk.In a separate bowl combine flour, cocoa powder, baking soda, sugar, & saltCombine and whisk till evenly mixedCarefully Fold in raspberriesPlace 1/4-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip.About 2 minutes on each sideFor Raspberry sauce:Press raspberries through a fine sieve or cheesecloth-lined strainer to get rid of the seeds. Than add lemon juice and sugar. Stir till sugar is dissolved. Store left over sauce in the refrigerator. Makes 3/4 cupsServing Size: Makes 3 servings of 2 pancakesNumber of Servings: 3Recipe submitted by SparkPeople user CAITIJBUG09.

The nutritional information for Chocolate Espresso Raspberry Pancakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 117.8

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 287.0 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 4.6 g
• Protein: 10.1 g