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Pancake Ingredients:

  • 1/4 cup fresh or frozen raspberries
  • 1/3 cup organic pastry flour
  • 1 tablespoon old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 2/3 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon Truvia
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon unsweetened applesauce

Cheesecake Frosting Ingredients:

  • 1/4 cup organic Greek yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1/8 cup organic powdered sugar

Directions:

  1. Start off with the frosting, because you’ll need to chill it for 15 – 30 minutes before using.
  2. Combine Swerve or powdered sugar with yogurt and vanilla extract. Shelve in fridge to chill.
  3. Mix dry pancake ingredients in bowl and add wet ingredients afterward, stirring only until combined. Fold in raspberries last and softly mix them, trying not to break them open.
  4. Pour 1/3 of batter into a heated, non-stick pan over medium heat and cook for about 1 – 1 minute 15 seconds on one side, and 45 seconds – 1 minute on the reverse side. Repeat twice.
  5. Take out cream cheese frosting and spread on pancakes, top with more raspberries and organic maple syrup, and enjoy!

*Adapted from Skinny Girl Standard