Protein-Packed Raspberry White Chocolate Pancakes | Tiger Fitness
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Nutritionals for entire stack:
Protein - 40g
Carbs - 65g
Fat - 20g
Nutritionals per pancake:
Protein - 8g
Carbs - 13g
Fat - 4g
Instructions:
Mix:
1 egg
4 oz milk
1 tsp vanilla extract
1/4 cup greek yogurt
1/2 cup flour
1 tsp splenda
dash of salt
1 tsp baking powder
1 scoop MTS Vanilla Ice Cream Isolate
1/4 cup raspberries
1 1/2 tbs white chocolate chips
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Protein-Packed Raspberry White Chocolate Pancakes | Tiger Fitness
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Vegan Chocolate Chip Pancakes Recipe - Blondelish
Full recipe:
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Hey Foodies,
Today I’ll show you how to make a super simple vegan chocolate chip pancakes recipe in just 15 minutes.
Yep, it takes only 15 minutes to make a perfect breakfast … or dessert. Actually, I’m pretty sure I could eat them all day long.
I mean, honestly, how could I not?
They’re fluffy, homemade, healthy, no dairy and most importantly, they are made with chocolate. And you all know that I’m a chocoholic, right?
Now, if that rang an alarm, don’t worry I used vegan chocolate chips.
Who can say now that vegan recipes aren’t tasty, huh?!
Since they are vegan, they’re dairy free, which means they are also perfect for the lactose-intolerant foodies.
And if you are gluten intolerant, keep reading as I’ll explain below how to make them gluten-free (easy).
So who can resist a tasty, healthy stack of fluffy homemade pancakes without eggs and milk?
I know I can’t.
But before showing you how to make fluffy homemade pancakes without dairy, I must reveal a few secret tricks that will help you make the best of this recipe.
So let’s dive into some interesting details, shall we?
How to make vegan pancakes (without eggs and dairy milk) in just 15 minutes – Best Tips & Tricks
1. How to make these vegan pancakes gluten-free.
Fortunately, I am not gluten intolerant so I used whole wheat flour. I consider myself fortunate for that because I am literally in love with food and I would hate if some physical condition would keep me away from the dishes I love.
But if you are among the few that must stay away from gluten, fear not for I’ve got you covered.
Just replace the whole wheat flour with quinoa flour and you’re good to go. This will also make them perfect for the Clean Eating diet in case you’re a fan, like yours truly.
Now that you know how to make gluten free vegan chocolate chip pancakes, let’s see which pan to use.
2. Which pan is best for making vegan chocolate chip pancakes
I used a classic non-stick pan and that does a good job, but for best results try a pancake pan. You know, the one that has those special holes (usually 7) similar in shape and size.
And make sure you pick one made of cast iron because they are more durable and distribute heat evenly.
This will help you make those perfectly shaped, fluffy homemade pancakes that everybody craves for.
Speaking of pancake pans, I think I’ve got some shopping to do ????
Don’t let my hubby know, he’ll be like ‘You’ve got hundreds of pans, why in the world would you need one more???’
Oh well, a passionate foodie can never have enough tools and gadgets in their kitchen, right?
3. How to cook these fluffy vegan chocolate chip pancakes
When the batter is ready, heat up the pan and always use the first pancake for testing. So pour just a small amount of batter and adjust the temperature as needed.
If the outside gets cooked but the inside doesn’t, you’ll need to turn the heat down. If the edges are dry and bubbles have formed, it means the vegan pancake is done.
Check to see when the bottom gets golden brown, as that’s when you need to flip it. But remember that it will cook faster on the second side than the first.
4. Which topping is best for homemade vegan pancakes
I topped these fluffy vegan chocolate chip pancakes with bananas but you can use any of your favorite fruits, like fresh berries, peaches, figs, kiwi or mango.
Then drizzle a bit of maple syrup and you’re going to have the best vegan pancakes ever. Or, instead of maple syrup, you can use raw honey.
5. Serve them warm
Vegan chocolate chip pancakes, like any pancakes, are best served warm. So, I know it’s not going to be easy, but make sure you don’t make more than you can eat.
If you really can’t serve them right away, you can keep them in the fridge for up to 2 days and then reheat them before serving.
But they won’t be as fluffy and they’ll get a little soggy.
Now that you know all these tricks, I’m sure you’ll make the best homemade vegan pancakes ever.
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Valentine's Day Chocolate Pancakes with Raspberry Sauce - Easy
This recipe is perfect for making as a special surprise on Valentine's Day. The chocolate chips make it extra chocolatey which makes the pancakes taste really good, especially with the raspberries!
I hope you enjoy them :)
Raspberry White Chocolate Pancakes COOKING VIDEO - SCB Cooks #10
Tart frozen raspberries and sweet white chocolate chips combine in this indulgent Raspberry White Chocolate Pancakes recipe. They're so good on their own you won't even need syrup.
RECIPE:
Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
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My Pancakes 101 video:
***EXTRA-FLUFFY BUTTERMILK PANCAKES RECIPE***
2 tbsp (30g) butter
2 tbsp (30g) sugar
1 egg
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1.5-2.5 cups (200-300g) cake flour
Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.
Into the butter/sugar/yolk, mix the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.
Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.
When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.
***CHOCOLATE PANCAKES RECIPE***
2 tbsp (30g) butter
4 tbsp (60g) sugar
1 egg
1/2 cup (50g) cocoa powder (I prefer Dutch)
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1-2 cups (150-250g) cake flour
Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.
Into the butter/sugar/yolk, mix the cocoa powder as well as you can, then start mixing in the milk/buttermilk in small doses, mixing vigorously to get the cocoa smooth. Mix the vanilla, salt and baking powder/soda.
Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.
Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.
When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.
***RASPBERRY SYRUP RECIPCE***
Take some raspberries (at least 6 oz / 170 g for a batch of pancakes) and put them in a little pot with a splash of water. Boil them until they just start to fall apart, strain and discard the seeds/pulp. Return the juice to the pan and boil it with a roughly equal quantity of sugar until it just goes syrupy — bubbles stack on top of themselves and your spoon leaves trails in the pan. If it thickens to much when it cools down, you can dilute it with water, or you can warm it back up again in the microwave.
***CARAMEL SAUCE RECIPE***
Take some sugar (about 1/2 cup / 100g for one batch of pancakes) and put it in a little pot with a splash of water. Turn the heat on medium-high and stir until the sugar is dissolved and it starts to boil. Stop stirring and let the syrup boil until it goes amber. Turn off the heat and and VERY CAREFULLY stir in roughly equal amount of cream (or 1 part butter to 2 parts milk), a little bit at a time. (If you dump it all in at once, it will explode.) Season with lots of salt to taste.
Chocolate Beer Stout Pancakes
Ben Zimmerer from Whiterock Ale House makes pancakes with a surprise. The restaurant brews its own beer that's used in almost every recipe.
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