Is love in the air? It might just be all the cocoa powder flying everywhere once you’ve made these very Romantic Chocolate Raspberry Pancakes. They’re stunning to look at it and are incredibly indulgent with their sweet-tart flavor. If these aren’t a gesture of love, I don’t know what is!
Of course, we’ve made a few adjustments to a regular pancake recipe to ensure they’re as guilt-free as possible without sacrificing flavor. By substituting regular flour for oat and coconut flour, we’ve slightly upped the nutritional value of these seemingly sinful weekend treats. All while keeping things gluten-free and dairy-free!
Why Choose Raspberries For These Romantic Pancakes?
If you don’t have raspberries on hand, you could also use sliced strawberries, blueberries, or apricots. Most fruits will work! Remember that blueberries pop when heated, so put a lid on top of the saucepan to avoid making a mess (you can also cut the blueberries before heating them). If you’re short on fresh fruit, you can make a quick berry sauce by reheating frozen berries and adding a little honey or maple syrup.
Did I Hear Breakfast In Bed?
There’s nothing quite better than a stack of freshly cooked pancakes on the weekend. But in bed? Yes, please! Treat a loved one with a stack of these Romantic Chocolate Raspberry Pancakes, along with some fresh fruit and Greek yogurt.
Want more breakfast ideas so delicious that they will make anyone fall in love with you? Well, first, let me point you to our extensive list of Delicious Pancake Recipes. Did I hear right – Coconut Pineapple Pancakes, Cinnamon Bun Pancakes, Pumpkin Pie Pancakes…? Weekends just got a lot better!
Romantic Chocolate Raspberry 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 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
- In a mixing bowl, combine the oat flour, coconut flour, and cocoa powder. When well combined, stir in the baking powder, baking soda, and sugar.
- Add the egg, almond extract, and about half the almond milk. Stir well, and add remaining almond milk. Mix until the batter is smooth and no lumps remain. If needed, add additional almond milk until the desired consistency is reached.
- Gently fold in the mashed raspberries and chocolate chips.
- Heat a skillet or griddle to medium heat and lightly spray with nonstick spray or brush with olive oil. Once the pan is hot, pour 3 tablespoons to 1/4 cup of batter into the pan.
- Cook for 3 to 4 minute or until pancakes stop bubbling in the center and the edges begin to cook. Carefully flip the pancake and cook for about 2 minutes more, until cooked through. Repeat until all batter has been used. Spray the skillet as needed with nonstick spray or oil between cooking pancakes.
- Top pancakes with more raspberries and chcolate chips if desired (optional). Or, top with your favorite syrup, jam, or powdered sugar.