Evelyn Tribole's chocolate chip pancakes with raspberry sauce
1 (12-oz) bag frozen raspberries, do not thaw
1/3 to 1/2 cup sugar
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1 teaspoon cornstarch
1/2 cup low-fat buttermilk
1 whole egg fortified with DHA (omega-3)
3 tablespoons flax meal; see cook’s notes
1/3 cup Pamela’s Pancake Baking & Pancake Mix; see cook’s notes
1/4 cup mini-chocolate chips
For cooking: canola oil
Makes about 12 pancakes, 1 1/2 cups sauce. 1. To make sauce: In small saucepan combine raspberries, sugar and cornstarch. Cook and stir occasionally over medium heat until bubbly. Cover and remove from heat.
2. To make pancakes: In medium bowl whisk together buttermilk and egg. Add flax meal and pancake mix; stir until just moistened. Add chocolate chips.
3. Add teaspoons canola oil to unheated griddle or large skillet. Heat on medium. For each pancake pour about 2 tablespoonfuls onto hot griddle. Cook until pancakes are bubbly and slightly dry around the edges. Use a spatula to turn and cook until golden brown. Serve pancakes with a generous helping of raspberry sauce.
Cook’s notes: Local nutritionist Evelyn Tribole said flax meal is ground flax seeds. It is available at Trader Joe’s, Whole Foods and some supermarkets. Pamela’s Baking & Pancake Mix is available at Whole Foods, Mother’s and online at pamelasproducts.com. Tribole uses about half of the sauce to top one batch of pancakes. Leftover sauce can be refrigerated well-sealed and used within 1 week.
Nutritional information (per serving using 2 teaspoons raspberry sauce): Calories 210 (15 percent from fat), protein 6 g, carbohydrates 40 g fat 3.5 g (saturated 1.0 g), cholesterol 45 mg, sodium 600 mg, fiber 2.1 g
Feel free to change the filling in this healthful omelet. You might like to put in some sauteed baby spinach and fat-free mozzarella cheese instead of the fat-free cheddar, or instead of chives use chopped fresh basil. Or try some diced roasted red peppers in the filling.