Hey you guys!

I never knew how good raspberries were! I am on not per say a diet, but I am just really trying to factor in more raw foods in my diet. So theses are foods I can eat that don’t have to be cooked, I can just rinse it off and eat it. It helps with fat loss. But anyhoo, I was looking for different kinds of berries because they are great antioxidants and a fat loss agent too. I always skip the raspberries and go for the strawberries, blackberries, and blueberries. I think its because one time I had raspberries and they weren’t that good. This time I reached over for them and I decided to go organic this time. The organic raspberries were much cleaner looking, all the berries were similar in size, and they seemed more vibrant. I’m thinking like let me go ahead and give it a try!

Got home and I was like hmm I usually make blueberry banana pancakes but what if I sub the blueberries for raspberries. You never really hear raspberries and bananas together so I’m like lets try and see. Check out how I made them and how good they tasted afterwards!

Heres what you need…

Ingredients: 

1 1/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp sea salt

1 egg beaten

2/3 cup of low fat or almond milk (your choice)

1/2 cup mashed ripe banana (this is usually just one mashed banana)

1/2 cup light maple syrup

Nonstick cooking spray

1 cup fresh raspberries

Instructions:

  1. In a medium sized bowl stir your flour, baking powder, and salt. In a blender combine egg, milk, mashed banana, and 1 tablespoon of the syrup. Blend the items in the blender on light until it is a milky texture. In a small bowl, slice the raspberries in half if possible. Once you’re done add the blender mixture to the medium sized bowl with the flour, baking powder, and salt. Add the chopped raspberries. Stir it altogether until it is moistened together and it should be a bit lumpy and thick.
  2. Spray a griddle or skillet pan with the nonstick cooking spray. Its optional to add unsalted butter if you like. Use a 1/4 cup to scoop the batter out the bowl and pour into skillet. Cook about three minutes on each side or until the pancakes are golden. When you notice the surfaces are getting bubbly and rising then it is ready to be turned.
  3. In a small saucepan, heat the remaining syrup and serve. You are free to add additional raspberries as a topping for your pancakes.
  4. Enjoy!

Let me know what you think! I could really taste the raspberries in this one. It stood out way more than the blueberries and banana pancake recipe. I will be making more of these and feel free to sub out any fruits you like. Just make sure you can chop it!

See you soon!

KIONA

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