Raspberry White Chocolate Pancakes

Fluffy and quick to make Raspberry White Chocolate Pancakes are not just for breakfast, they are practically desserts and can make for special breakfast treats!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings pancakes

Calories 198kcal

Author Manju

Ingredients

1 cup all purpose flour I use Kamut AP flour
1 ½ teaspoon baking powder
2 bananas mashed
2 eggs beaten
1 cup organic raspberries rinsed
¼ - ½ cup milk
salt a pinch
½ cup white chocolate chips
2 tablespoon butter for greasing the skillet
more raspberries and white chocolate shavings for garnish

Instructions

Mix the flour, bananas and eggs together with a fork. Add the ¼ cup milk and mix it in to see the consistency. If it needs to be a little thinner in consistency add some more milk. Add the raspberries and mash them in to the batter. Add the salt and mix it in as well.
Grease a skillet with some butter and heat it over medium low heat. Pour about ⅓ – ½ cup of the batter on it. Sprinkle about a tablespoon of the white chocolate chips on the pancake batter in the skillet. Wait for little bubbles to show up on top of the pancakes and for them to start bursting. Flip the pancakes over and cook for a couple of minutes.
Repeat with the rest of the batter to make about 8 pancakes. Top with raspberries and white chocolate shavings when serving.

Nutrition