Chocolate Chip Pancake with Raspberries
- 1Servings
Ingredients
- 1/4 cup frozen raspberries, thawed
- 1 1/2 teaspoons honey
- 1/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 teaspoon cold butter, cut into 9 pieces
- 2 egg whites
- 1/4 cup buttermilk
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons semisweet chocolate chips
Preparation
In a bowl, mash raspberries with 1 tsp. honey. In a medium bowl, using a pastry blender or potato masher, combine flour, baking powder, salt, butter and remaining 1/2 tsp. honey until fine crumbs form. In a large bowl, whisk egg whites, buttermilk and vanilla. Add flour mixture; whisk to combine. Let stand 5 minutes, then stir in chocolate chips. Lightly coat a nonstick skillet with cooking spray; heat over medium. Pour batter into skillet, forming 1 large pancake. Cook until golden, 3 to 4 minutes per side. Top with raspberry mixture.
