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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 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
As a busy housewife, I'm always looking for quick and easy recipes that my family will love. These flourless chocolate raspberry pancakes are a hit with everyone, and they're so simple to make. The best part is that they're gluten-free and dairy-free, so they're perfect for people with dietary restrictions.
I love that these pancakes are made with healthy ingredients like oat flour and oatmeal. They're also a good source of protein and fiber, so they'll keep you feeling full and satisfied all morning long. The addition of raspberries and dark chocolate chips adds a delicious burst of flavor and sweetness. I like to serve these pancakes with a drizzle of maple syrup and a dollop of whipped cream.
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!
