Tested till perfect Silver Dollar Pancakes with Warm Raspberry Sauce

Silver Dollar Pancakes with Warm Raspberry Sauce

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Source: SPLENDA®

Recipe2 out of 5 based on 3 ratings.
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  • Portion size 6


  • 1 cup 1cupall-purpose flour
  • 1/2 cup 1/2cupwhole-grain wheat flour
  • 2-1/2 tsp 2-1/2tspSplenda® No Calorie Sweetener, Granular
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupfat-free milk
  • 2 2large egg whiteegg whites

Raspberry Sauce:

  • 1 cup 1cupunsweetened frozen red raspberryraspberries, thawed
  • 2 tsp 2tspSplenda® No Calorie Sweetener, Granular
  • 2 tsp 2tspcornstarch
  • 1/2 tsp 1/2tspvanilla extract
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Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
In a large bowl, combine both flours, 2 1/2 teaspoons (12 mL) of SPLENDA® Granulated, baking powder and salt. Mix well with a fork and set aside.
In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).

Ladle 1 heaping tablespoon (15 mL) batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250°F (120°C) oven while cooking remaining pancakes.
Raspberry Sauce:
  Combine raspberries, 2 teaspoons (10 mL) of SPLENDA® Granulated, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds.

Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons (30 mL) sauce per serving

Additional information : This sweet breakfast is perfect for a blustery morning. You can also substitute frozen blueberries for the raspberries.

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Nutritional Information Per serving, about:

cal 146 total fat 1g carb 29g pro 6g
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