Gluten-free Double Chocolate Raspberry Pancakes
Fluffy, gluten-free double chocolate raspberry pancakes with fresh, juicy raspberries in every bite. Top this gorgeous stack with more fresh berries and a drizzle of pure maple syrup!
Servings 4 people
Ingredients
- 1/2 cup almond flour/meal
- 1/2 cup all-purpose gluten-free flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1/2 tsp salt
- 2 eggs (or 1/2 cup egg substitute)
- 1 tablespoon dark brown sugar
- 1 tablespoon fat-free greek yogurt
- 1 tablespoon applesauce
- 1 teaspoon vanilla
- 2 tablespoons water
- 2/3 cup raspberries, slightly smashed or broken apart
- 1/2 cup chocolate chips
Instructions
- In a medium bowl, whisk together almond meal/flour, gluten-free flour, baking powder, cocoa powder and salt.
- In another medium bowl, whisk together eggs, yogurt, brown sugar, vanilla, water, and applesauce until smooth.
- Add egg mixture to flour mixture and whisk to combine.
- Next gently fold in raspberries and chocolate chips. If the batter seems overly thick, add a teaspoon of water and mix. Do this until the batter reaches desired consistency.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
- Makes about 8 pancakes.
Notes
Top with fresh berries, peanut butter, maple syrup or my favorite... more chocolate!