Raspberry & Double Chocolate Pancakes (Gluten Free, Vegan)

Prep: 3 minutesCook: 10 minutesTotal: 13 minutes
Yield: serves 1Category: Breakfast
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These deliciously decadent chocolate pancakes taste so indulgent despite being a ‘healthy’ version of the classic breakfast. They are bursting with flavour and chocolatey goodness but still contain two sneaky portions of your five a day meaning that they make a nutritious start to the day.

The rich cocoa works beautifully with the sweet dairy free white chocolate chunks and tart raspberries in this, the flavours really do compliment each other perfectly! That being said, if you wanted to try these pancakes without either the raspberries or the white chocolate they will still be delicious! Simply follow the method as it is written but just omit the ingredient you do not want to use.

I have noted that this recipe serves one but please keep in mind this refers to one hungry person. Two people could probably share this as part of a light breakfast along with fruit and yogurt if they don’t have the largest of appetites.

Due to the cocoa powder in these chocolate pancakes, it can be hard to tell where that line is between being cooked and being burnt, (as they are already brown) so make sure you pay attention when you are frying them. If in doubt, cook over a low heat and flip frequently! If you really needed to, you could make these pancakes in advance and reheat them in the pan quickly before eating, however, they are much better when eaten freshly cooked as they have that lovely, fluffy texture.

Although these are breakfast pancakes, I’m sure you would receive no complaints if you served these for dessert along with additional raspberries, a white chocolate drizzle and a generous helping of maple syrup!

If you are a fan of this flavour combination you may also like my Raspberry and Chocolate Chip Baked Waffle recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 100ml 1/4 cup + 2 tbsp soya milk
  • 1 banana
  • 1 handful fresh raspberries
  • 1/2 handful dairy free chocolate chips or chunks
  • 25g 3 tbsp + 2 tsp cacao powder
  • 1 tbsp maple syrup
  • 1 tbsp olive oil (plus extra for cooking)

Method

  1. Place the banana in a jug or mixing bowl and mash using the back of a fork
  2. Add all of the ingredients, except the raspberries and white chocolate, and mix well until a smooth batter forms. Alternatively, you can skip step one and place everything, (again, except the raspberries and white chocolate), in a blender and blitz until smooth
  3. Stir the raspberries and white chocolate chips or chunks into the batter
  4. Heat some oil or butter in a frying pan and pour the batter in, forming a series of small pancake shapes
  5. Allow to cook for two minutes over a low heat before flipping, ensuring they are browned on either side before removing from the pan

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