A fluffy pancake recipe with tasty raspberry sauce is sure to be a crowd pleaser, not to mention warm breakfast is ready in less than 20 minutes!
Every morning when the boys wake up we pretty much have the same routine. Kisses and hugs then “what do you want for breakfast?” Lately we have been in a big pancake kick. Don’t get me wrong, I love a good fluffy pancake that I can mix up in less than 10 minutes. But I just have a love hate relationship with topping them with sugary maple syrup or pancake syrup Every. Single. Time. Especially since my boys are sugar-holics – (aren’t all kids!)
Instead of making pancakes with syrup I made pancakes with organic raspberry sauce. Easy Pancake Recipe With Raspberry Sauce will make your family think you are super mom- because you are anyways, but lets let them decide:-) And it tastes like dessert.
Jam, preserves, chutneys and sauces can be made with fresh fruit or frozen fruit. This past weekend I made sure to grab some fresh plump red raspberries for this recipe. This sauce is a delicious, sweet and slightly tart spread that can later be used in sandwiches. I make a huge batch of homemade pancakes and make peanut butter and jelly sandwiches with the leftovers as healthy snacks for the kids.
Another favorite creamy topping I love is my Low Sugar Maple Greek Yogurt Topped Waffles. It adds a touch of protein and not much sugar. I would even suggest combining the two toppings for a creamy rich dish!
A few simple steps for making your meal. First mix the pancake mix until it is slightly lumpy. You don’t want to over mix it or else you will come out with dull flat pancakes. Most of the time I make my pancakes from scratch but occasionally I will use a box mix. Krusteaz brand has lots of gluten free mixes and flours available.
Next I use a griddle or pancake pan to for cooking. Each side is cooked on medium heat for about 1-2 minutes per side. It will start to bubble around the edges when its ready to be flipped.
For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low–glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium-low for about 2 minutes.
Now here is the fun part: grab a potato masher and mash up all the fruit so it a smoother consistency.
Kids love to do this part! Reduce the heat and simmer for about 10 minutes covered. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.
Pancakes for breakfast, lunch and dinner are awesome! In celebration of national pancake day and as an inspiration to have breakfast for dinner, one lucky reader will win a Krusteaz Breakfast Night prize pack containing:
Two boxes of each of the following mixes: Buttermilk Pancake, Belgian Waffle, Wild Blueberry Muffin, and Blueberry Pancake
· Some fun kitchen items like a pancake spatula, a pancake griddle pan, a squeeze bottle for pancake art and an apron
· Breakfast Night inspiration including sample Breakfast Night recipes
- 1 box of Krusteaz Gluten Free Pancake Mix or regular Buttermilk Pancake Mix or this pancake recipe:
- 1 cup gluten free flour mix
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 Tablespoons maple syrup
- 1 Tablespoon white vinegar
- 1 cup milk (recommend almond milk or coconut milk)
- 3 Tablespoons olive oil or avocado oil
- 2 cups of fresh or frozen raspberries
- ½ teaspoon of lemon juice
- 3 Tablespoons of Xylitol sugar or coconut sugar
- dash of salt
- Heat the griddle on medium heat.
- Mix the pancake mix according to the box directions. Or make the pancakes from scratch: In a large bowl mix together the flour, baking powder and salt. In a small bowl whisk together the eggs, maple syrup, vinegar, milk and oil. Pour wet mixture into the dry mixture and combine but careful not to over mix. Let set 2 minutes and do not over mix. Should be lumpy. Pour slightly less than ¼ cup batter onto a griddle that has been sprayed with cooking spray. Cook pancakes 2-3 minutes per side until the edges start to bubble and dry turning once and the other side will become golden brown. Careful not to burn them. It is not recommended to use coconut oil or spray as the pan may start to burn.
- Raspberry Sauce:
- Pour 2 cups of raspberries, ½ teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low-glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium-low for about 2 minutes.
- Using a potato masher, mash up all the fruit so it a smoother consistency.
- Reduce the heat and simmer for about 10 minutes covered. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.
Disclosure: This post is brought to you by Krusteaz. I received free samples, payment, trade and/or products in exchange for writing a review. All opinions stated are written in my own words and I only promote products I love and feel are beneficial to my readers. I do not receive payment for the links in this post.