Romantic Chocolate Raspberry Pancakes
Wake up to these fluffy, indulgent pancakes infused with rich chocolate and tart raspberries. Perfect for any special occasion!
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 3 tablespoons oat flour gluten-free alternative
- 1 tablespoon coconut flour adds sweetness
- 2 tablespoons cocoa powder for rich chocolate flavor
- 1/2 teaspoon baking powder helps pancakes rise
- 1/4 teaspoon baking soda enhances fluffiness
- 2 tablespoons coconut sugar natural sweetener
Wet Ingredients
- 1 egg acts as binder
- 1/2 teaspoon almond extract or use vanilla extract
- 1/4 cup unsweetened almond milk or substitute with coconut or soy milk
- 1/4 cup fresh raspberries lightly mashed
- 1 tablespoon semi-sweet chocolate chips for extra chocolatey goodness
Instructions
Instructions
- In a mixing bowl, combine the oat flour, coconut flour, cocoa powder, baking powder, baking soda, and coconut sugar. Whisk until fully blended.
- In a separate bowl, crack the egg and whisk it lightly. Add almond extract and almond milk, mixing until well combined.
- Slowly pour the wet mixture into the dry ingredients, stirring gently to avoid overmixing. If too thick, add a splash more almond milk.
- Gently fold in the lightly mashed raspberries and chocolate chips.
- Preheat your non-stick skillet over medium heat. Test by sprinkling water; if it sizzles, it's ready.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes.
- Transfer pancakes to a plate, keep warm, and serve topped with additional raspberries, maple syrup, or powdered sugar.
Notes
- For a healthier option, use whole wheat flour instead of oat flour.
- Substitute coconut sugar with stevia for a lower-calorie version.
- Use a flax egg for a vegan-friendly alternative.