Instructions

• In a mixing bowl, combine 3 tablespoons oat flour, 1 tablespoon coconut flour, and 2 tablespoons cocoa powder. Stir or whisk until evenly blended.
• Add 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 2 tablespoons coconut sugar to the dry mixture. Stir to combine.
• In a separate small bowl, lightly beat 1 egg. Add 1/2 teaspoon almond extract (optional — or use vanilla extract as the substitution) and about half of the 1/4 cup unsweetened almond milk.
• Pour the wet ingredients into the dry ingredients and stir until combined. Add the remaining almond milk and mix until the batter is smooth and free of large lumps. If the batter is too thick for pouring, add a little more almond milk (the 1/4 cup amount is a starting point) until it reaches a pourable pancake batter consistency.
• Gently fold in 1/4 cup fresh raspberries that have been lightly mashed, leaving a few chunks, and 1 tablespoon semi-sweet chocolate chips.
• Heat a nonstick skillet or griddle over medium heat until hot. (Use a nonstick surface so additional fats are not required.)
• Pour about 3 tablespoons to 1/4 cup of batter per pancake onto the hot skillet, spacing pancakes so they do not touch.
• Cook until bubbles form on the surface and the edges look set, about 3 to 4 minutes.
• Carefully flip each pancake with a spatula and cook the other side until cooked through and set, about 1 to 2 minutes more.
• Transfer finished pancakes to a plate and repeat with remaining batter. Allow the pan to return to temperature between batches if needed.
• Serve warm, topped with additional fresh raspberries and extra semi-sweet chocolate chips if desired.