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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


  1. 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.

  2. 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.

  3. Gently fold in the mashed raspberries and chocolate chips.

  4. 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.

  5. 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.

  6. Top pancakes with more raspberries and chocolate chips if desired (optional). Or, top with your favorite syrup, jam, or powdered sugar.


Serving size 2 PANCAKES

Calories 206 cal

Protein 7g

Fat, total 8g

- saturated 3g

Carbohydrate 30g

Sodium 246mg

Sugar 12g

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