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Silver dollar Pancakes with Warm Raspberry Sauce

Prep Time :
10 min
Bake Time :
Makes :
6 servings
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This recipe is:

1 cup (250 mL) all-purpose flour

1/2 cup (125 mL) whole-grain wheat flour

2 1/2 tsp (12 mL) SPLENDA® No Calorie Sweetener, Granulated

1 1/2 tsp (8 mL) baking powder

1/4 tsp (1 mL) table salt

1 cup (250 mL) fat-free milk

2 large egg whites

Raspberry Sauce:

1 cup (250 mL) unsweetened frozen red raspberries, thawed

2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated

2 tsp (10 mL) cornstarch

1/2 tsp (2 mL) vanilla extract


Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.

In a large bowl, combine both flours, 2 1/2 teaspoons (12 mL) of SPLENDA® Granulated, baking powder and salt. Mix well with a fork and set aside.

In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).

Ladle 1 heaping tablespoon (15 mL) batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250°F (120°C) oven while cooking remaining pancakes.

Raspberry Sauce:

Combine raspberries, 2 teaspoons (10 mL) of SPLENDA® Granulated, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds.

Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons (30 mL) sauce per serving.

NOTE: This sweet breakfast is perfect for a blustery morning. You can also substitute frozen blueberries for the raspberries.

Nutrition Information

Amount per Serving

Serving Size: 1/6 recipe

Total Calories: 146

Calories from Fat: 5

Total Fat: 0.5 g

Total Carbohydrates: 29 g

Protein: 6 g

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