Chocolate Chip Pancake with Raspberries

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Chocolate Chip Pancake with Raspberries
  • 1Servings


  • 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


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.