Silver Dollar Pancakes with Warm Raspberry Sauce Recipe

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.


  • 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
  • thawed2 tsp (10 mL) SPLENDA® No Calorie Sweetener
  • Granulated2 tsp (10 mL) cornstarch1/2 tsp (2 mL) vanilla extract

Nutrition information

per serving
Total Calories 146
Calories from Fat 5
Total Fat 0.50g
Total Carbohydrates 29.0g
Protein 6.00g

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