Whole Wheat Raspberry Pancakes with Almond Syrup

It's almost Valentines Day and what better way to start the day then with pink heart shaped pancakes to show the one you love how much they mean to you. Many people do the red velvet pancakes, or just add red food coloring to normal pancake batter, but I wanted to try something different. I thought that red fruit would give me the color I was looking for and the flavor. So I went ahead and mixed up these healthy and delicious bad boys and they were all that I had hoped; raspberry flavor and coloring throughout. Even if it's not Valentine's Day, who wouldn't love pink pancakes? 

Whole Wheat Raspberry Pancakes with Almond Syrup

These pancakes are actually very simple. They use the base of my whole wheat cinnamon pancakes (minus the cinnamon) found here, and add in raspberries instead. To make the raspberry base begin by heating the raspberries in a saucepan with some Grand Marnier for liquid and flavor. Sauté till raspberries are broken down and most of the liquid has evaporated. 

Mix up the pancake batter, drop in the raspberry mixture and whisk till well combined. Make the pancakes by pouring batter on a hot, greased pan. I used a pancake form to create the heart shape. Otherwise you can put the pancake batter in a piping bag and pipe a heart shape on your pan. 

Turn pancakes once they begin to bubble, but not burn. The syrup was made by heating maple syrup in a saucepan and adding a small bit of Grand Marnier and almonds. I like the little crunch the almonds give to the pancakes.

Whole Wheat Raspberry Pancakes with Almond Syrup

Makes: 4 Servings  | Prep Time: 5 minutes  |  Cook Time: 15 minutes

Ingredients:

For Pancakes
1 qt raspberries
1 tbs Grand Marnier

1 1/2 cups whole wheat flour

3 1/2 tsp baking powder

1 tsp salt

1 tbs brown sugar

1 1/4 cup milk

1 egg

1 1/2 tbs butter

1 1/2 tbs sour cream  

For Topping

1 tbs Grand Marnier
1/4 slivered almonds
1/2 cup maple syrup

1. Heat raspberries in a saute pan with Grand Marnier till broken down and most liquid has evaporated.


2. In a large bowl sift together whole wheat flour, baking powder, salt, and brown sugar. In the other bowl whisk together milk, egg, butter and sour cream. Slowly pour the dry mixture into the wet, whisking till well combined. Mix in the raspberry mixture. 

3. Pour batter onto a hot, oiled skillet. Turn pancakes over once batter starts to bubble. Remove from skillet when both sides of pancakes are lightly browned.

4. In the meantime heat the syrup in a sauté pan with Grand Marnier and slivered almonds. Cook for 5 minutes or until syrup thickens. Pour over pancakes. Serve warm.