Gluten-free Double Chocolate Raspberry Pancakes
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 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
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Preparation
Step 1
In a medium bowl, whisk together almond meal/flour, gluten-free flour, baking powder, cocoa powder and salt.
Step 2
In another medium bowl, whisk together eggs, yogurt, brown sugar, vanilla, water, and applesauce until smooth.
Step 3
Add egg mixture to flour mixture and whisk to combine.
Step 4
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.
Step 5
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.
Step 6
Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
Step 7
Makes about 8 pancakes.
Step 8
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