Recipe
Breakfast
Raspberry-Sauced Pancakes
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Description
Make your own raspberry sauce for the light and fluffy pancakes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Arrowhead Mills gluten-free pancake mix | ||
| 2 Hy-Vee eggs, beaten | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 2 tbsp. Hy-Vee honey | ||
| ½ c. plus 1 tbsp Hy-Vee soymilk | ||
| ½ c. Hy-Vee butter | ||
| ½ c. Hy-Vee sugar | ||
| 2 pt. fresh raspberries | ||
| 1 tsp. That's Smart imitation vanilla extract | ||
| 2 c. Hy-Vee light whipped topping, thawed |
Things To Grab
Directions
- In a large bowl, stir together pancake mix, eggs, oil, honey and soymilk until lumps disappear.
- Preheat a griddle or pan to 375 degrees. Spray griddle with cooking spray.
- Cook pancakes, tuning when bubbles form on surface and edges begin to dry.
- Meanwhile, in a medium saucepan, melt butter. Stir in sugar and raspberries. Stirring constantly, cook 5 to 7 minutes. Remove from heat and stir in vanilla.
- Top pancakes with raspberry sauce and whipped topping.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 190mg
- Sodium: 340mg
- Total Carbohydrates: 62g
- Protein: 6g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 50%
0%
Iron 8%
0%
Calcium 8%