Chocolate. Raspberry. Pancakes. What could be better? Oh, I know: let’s make them super healthy, all natural, and insanely delicious. I cook different versions of these pancakes at least twice a week for breakfast – it’s a proven fact that starting your morning with pancakes makes it impossible to have a bad day.
Makes 3 medium-sized pancakes
- 1/2 cup whole wheat pastry flour (you can sub any flour)
- 3 tablespoons rolled oats
- 1/2 teaspoon baking powder
- dash of salt
- dash of stevia (or other natural sweetener)
- 1 tablespoon cocoa powder
- 1/4 cup raspberries (fresh or frozen)
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla
- 2 teaspoons coconut oil – optional
Stir together all dry ingredients (flour through cocoa powder) in a mixing bowl. Add milk, vanilla, coconut oil (optional), and raspberries and continue stirring until well incorporated. If the batter seems too thick, add a tablespoon more non-dairy milk.
Heat a non-stick skillet over medium heat and spoon the batter into about 3 medium-sized pancakes. If they seem too thick, use a fork to quickly spread the batter out before it begins to cook.
NOTE: if using a non-stick pan, you don’t need to add oil, cooking spray, or butter – they add extra calories and the pancakes shouldn’t stick once cooked.
After about 3-4 minutes, flip the pancakes and cook for another 3-4 minutes until the centers are thoroughly cooked. As you can see from the pictures, these pancakes tend to be thicker than most (which I love), but they do take a few extra minutes to cook.
Mine are topped with home-made coconut whipped cream which can easily be made by refrigerating a can of full-fat coconut milk, extracting the solid parts from the can, and whipping with a little vanilla and agave. Fruit or peanut butter (seriously!) also work great as toppings.