Romantic Chocolate Raspberry Pancakes

Wake up to the taste of love with these indulgent chocolate raspberry pancakes!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 servings

Course: Breakfast

Cuisine: American

For the Pancakes:

3 tablespoons oat flour
1 tablespoon coconut flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons coconut sugar
1 large egg
1/2 teaspoon almond extract optional substitution: vanilla extract
1/4 cup unsweetened almond milk (more if needed) (optional substitutions: coconut or soy milk)
1/4 cup fresh raspberries lightly mashed, leaving a few chunks
1 tablespoon semi-sweet chocolate chips

Cooking Instructions:

Step 1: Combine Dry Ingredients - In a mixing bowl, whisk together the oat flour, coconut flour, cocoa powder, baking powder, baking soda, and coconut sugar.
Step 2: Mix Wet Ingredients - In a separate bowl, crack the egg and beat it lightly. Add the almond extract and almond milk. Mix until well combined.
Step 3: Combine Wet and Dry Mixtures - Pour the wet mixture into the dry ingredients, stirring gently until just combined.
Step 4: Fold in Raspberries and Chocolate Chips - Gently fold in the lightly mashed raspberries and semi-sweet chocolate chips.
Step 5: Heat the Skillet - Place your non-stick skillet or griddle over medium heat and lightly grease if desired.
Step 6: Cook the Pancakes - Pour the batter onto the heated skillet. Cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes.
Step 7: Serve and Enjoy! - Remove from skillet and stack on a plate. Serve warm with additional raspberries or syrup.