Dessert for breakfast, why not! I know I can’t be the only one who enjoys a dessert like breakfast from time to time. I found some beautiful organic raspberries on sale, and they inspired me to create a breakfast treat. I decided to make chocolate chip pancakes and pair them with a raspberry maple syrup. I really wanted the beautiful flavor and color of the raspberries to shine through. This syrup is tangy and sweet, and pairs incredibly well with the chocolate chip pancakes. I am a strong believer in balance, and like to pair fresh veggies and fruit with anything indulgent. I used the entire raspberry in the syrup, which gives it a nice antioxidant punch. If you enjoy raspberries and chocolate, give this recipe a try. It will definitely wake up your taste buds!
- 2 cups unbleached all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 1/2 tbsp. sugar
- 1 tsp salt
- 1 3/4 cups 2% or whole milk (sub buttermilk for fluffier pancakes and use around 2 cups)
- 1 egg
- 1 tbsp. oil (I use olive oil)
- 1/2 cups milk chocolate chips (or preferred)
- 1/3 cup maple syrup
- 1 cup fresh raspberries
#1 Make the dry ingredients in advance. Then it will be just like using a traditional mix, but you know what's in it! Store in an airtight container for longer storage.
#2 Make a large batch and freeze. These pancakes freeze well and make for a quick, but homemade breakfast! Use freezer paper and store in freezer safe containers or bags. Take out, defrost, warm through, and enjoy
#3 Place leftovers in the fridge, or even make the night before and store in the fridge for a couple of days.
Whether you call them pancakes, flap jacks, griddle cakes, or hotcakes, you can call these gone!