Flourless Chocolate Raspberry Pancakes
These fluffy and decadent pancakes are perfect for a special breakfast or brunch. Made with oat flour, oatmeal, and almond milk, they're gluten-free and dairy-free. The addition of raspberries and dark chocolate chips adds a burst of flavor and sweetness.
These fluffy and decadent pancakes are perfect for a special breakfast or brunch. Made with oat flour, oatmeal, and almond milk, they're gluten-free and dairy-free. The addition of raspberries and dark chocolate chips adds a burst of flavor and sweetness.
- 1 teaspoon baking powder
- 1.5 cups oat flour (pour oats into nutribullet/blender and
- 1/2 cup old fashioned oatmeal
- 1 egg (can sub flax egg i haven't tested though)
- 1 cup unsweetened almond milk
- 1 tablespoon cacao powder
- 1 tablespoon coconut oil (melted and cooled)
- 1/3 upraspberries
- 1/3 cup dark chocolate chips
- splash of vanilla extract
- Carbohydrate 9.56762499900794 g
- Cholesterol 1.06166666583822 mg
- Fat 3.37110833315108 g
- Fiber 1.18331250150998 g
- Protein 1.47868124931446 g
- Saturated Fat 1.88481541655317 g
- Serving Size 1 1 -10 small pancake (25g)
- Sodium 13.16916664492 mg
- Sugar 8.38431249749795 g
- Trans Fat 0.22223999999068 g
- Calories 74 calories
Step-by-step
- Combine oat flour, oatmeal and baking powder
- Add milk, egg, coconut oil, vanilla to dry mix
- Let the batter thicken for about 5 minutes (do not stir)
- Add dark chocolate chips & raspberries and mix gently
- Heat your pan to medium and grease with coconut oil
- Place spoonful (about 2 tablespoons) of batter for each pancake onto your pan
- Cook on one side until the top starts to slightly bubble
- Flip over and cook for additional 2-3 minutes or until ready
- Drizzle with maple syrup and voila!
Allowing the blended oat batter to sit untouched for exactly five minutes is critical because oats absorb liquid significantly slower than refined wheat flour. Skipping this hydration window yields a thin batter that spreads uncontrollably on the griddle rather than holding a thick, mound-like shape. Blending old-fashioned rolled oats directly creates a fine flour, but leaving half a cup of whole flakes intact provides necessary structural integrity and a chewier crumb. Almond milk functions well as the primary liquid, though dairy milk works at a direct one-to-one volume substitution without altering viscosity. Coconut oil must cool to room temperature before incorporation; hot oil risks prematurely cooking the single egg whisked into the mixture. Fresh raspberries introduce moisture that can soften the surrounding batter, whereas frozen berries must remain unthawed before folding to prevent excess bleeding and purple streaks throughout the cakes. Maintaining a medium heat setting prevents the exterior cocoa solids and dark chocolate chips from scorching before the interior sets. Watch for surface bubbles to pop along the edges as a visual indicator that the bottom has achieved golden-brown opacity before flipping. Each small portion requires approximately two to three minutes on the secondary side to finish cooking thoroughly.
