Chocolate Hazelnut Pancakes with Raspberry Sauce

How to make Chocolate Hazelnut Pancakes with Raspberry Sauce Recipe - If you have a toddler in the house, tear pancakes into pieces and put a few teaspoons of sauce on her plate. Let her “paint” the pancakes with the sauce.

Pancakes:
1¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup chocolate-hazelnut
spread
1 egg
3 tablespoons sugar, divided
1¼ cups low-fat milk
Canola oil

Sauce:
1 12-ounce package frozen
raspberries
¼ cup cold water
1 tablespoon cornstarch

Method:
1 Whisk together flour, baking powder, and salt. In another bowl, whisk chocolate-hazelnut spread, egg, 1 tablespoon sugar, and milk. Whisk milk mixture into flour mixture (it’s okay if there are a few lumps).

2 Heat oil-coated skillet on medium. Pour in ¼ cup of batter. Cook 2 to 3 minutes. Turn when bubbles appear. Cook 1 to 2 minutes until brown on the bottom.

3 Put the raspberries and remaining sugar in a pan (break up berries with a spoon). Heat on medium until bubbly. Mix the water and cornstarch. Add to berry mixture. Stir and cook 2 minutes past when sauce thickens. Strain seeds if desired. Makes 10 pancakes and 1¾ cups sauce.

Nutrition per pancake with 1½ tablespoons sauce: 151 calories; 4g protein; 4g fat (1g saturated fat); 26g carbohydrate; 3g fiber; 117mg calcium; 1mg iron; 157mg sodium.

Chocolate Hazelnut Pancakes with Raspberry Sauce