Silver Dollar Pancakes with Warm Raspberry Sauce

Total Time
24 min
10 min
14 min
This sweet breakfast is perfect for a blustery morning. If you'd like, substitute frozen blueberries for the raspberries.


all-purpose flour

1 cup(s)

whole-grain wheat flour

½ cup(s)


2 Tbsp

baking powder

1¾ tsp

table salt

¼ tsp

fat free skim milk

1 cup(s)

egg white(s)

2 large

sweetened frozen red raspberries

1 cup(s), thawed

powdered sugar



2 tsp

vanilla extract

½ tsp


  1. Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
  2. In a large bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside.
  3. In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
  4. Ladle 1 heaping tablespoon 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 250ºF oven while cooking remaining pancakes.
  5. To prepare sauce: combine raspberries, powdered sugar, 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 sauce per serving.

A happier, healthier you starts here