Food & Drink

Evelyn Tribole's chocolate chip pancakes with raspberry sauce

Evelyn Tribole's chocolate chip pancakes with raspberry sauce

raspberry sauce:

1 (12-oz) bag frozen raspberries, do not thaw

1/3 to 1/2 cup sugar

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 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.