I’m absolutely obsessed with this flavor combination: rosemary & raisin. It all started with these. I always have a box in my pantry. If you’re near a Trader Joe’s and you haven’t tried these yet, put them on your grocery list. NOW. You can thank me later. 🙂
But on to breakfast …
I’ve been wanting to put those two flavors together for a while now. As I was looking in my pantry this morning trying to figure out what kind of pancakes to have, I spotted the raisins. Then, I remembered there was fresh rosemary in the fridge from when I wanted to make something (not sure what yet 😉 ). So, 10 minutes later, rosemary raisin pancakes were born and it was a moment I’ll cherish forever. Ha! They are really that good. Topped with some maple cream and they were a memorable breakfast. Can’t wait to make these for my mom. (She loves those crisps, too)
rosemary raisin pancakes:
Yields 1 serving
Serving Size: 2 large pancakes (or more smaller ones)
Points Per Serving: 6pp (with maple cream: 7pp)
1/3C pancake mix (I use Hodgsonmill Buckwheat Pancake Mix)
1/2 unsweetened almond milk (or milk of choice)
1T quick oats
1t chia seeds
1/2 melted* banana
1/2t fresh rosemary, chopped
1/8C (20g) seedless raisins (reserving a few for topping)
2T (11g) whipped topping
1T sugar free syrup
(*banana sliced and microwaved for :30 until liquified.)
•In a bowl, combine all pancake ingredients (besides a few raisins for topping). Mix well.
•Cook pancakes on a griddle or skillet as pancakes loved to be cooked.
•While pancakes are getting happy, mix whipped topping and syrup for the maple cream.
•When pancakes are done, top with maple cream and reserved raisins.
•Lastly, pretend your eating pancakes at a 5 star bed and breakfast … in the comfort of your own kitchen 🙂