There are days where you just want to whip up a quick eat and enjoy the rest of your morning. Well, this was one of ‘the’ breakfast.
Recipe -Raspberry Pancakes
Ingredients
- 1 cup of pancake mix (I used Krusteaz)
- 2/3 cup of cold water
- 1 cup raspberry
- 1/2 tablespoon flaxseeds
- 1/2 tablespoon unsweetened shredded coconut
- coconut oil spray or any type cooking oil preferred
Directions
1. In a small pan, add in raspberry and cook for 5 minutes until the raspberry releases it’s juice. Once it starts to thicken, turn off the heat and set it to the side to cool.
2. In a bowl, mix pancake and cold water until well combined. Add in the cooled raspberry and lightly mix.
3. In a nonstick pan with medium hi heat, spray cooking oil and scoop 1/2 cup of the pancake mixture. When the top starts to bubble, flip. Cook 1 1/2 minute per side.
Note: The reason why I cook down the raspberry because there’s a lot of water left behind if we were to just mash it then mix into the pancake mixture. The mixture will turn out very thin and the pancakes will not fluff as much.
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