Oh, Hi! Did the title just pull you in? I don't blame you...I thought of this recipe and made it the same day. That's rare for me, but when you do a quick pantry check and you have all the ingredients, you whip them up for dinner! There a ton of flavour variations you can do with the pancake base, but to me there's something special about chocolate raspberry combination! With clean, whole ingredients, they are suitable for a breakfast that will help with blood sugar levels and no midday crash!
Ingredients you will need:
4 Eggs
1/2 Cup of Unsweetened Almond Milk
1 Tsp Vanilla Extract
1 Cup of Fresh Raspberries
"Healthy Crunch" Chocolate Spread
1/2 Cup of Coconut Flour
1/2 Tsp of Baking Powder
1 Tsp of ground Cinnamon
1/2 Tsp Pure Stevia Powder
1. Combine all of your wet and dry ingredients in two separate bowls. Add dry ingredients to the wet and mix well. Heat your pan to medium - low and allow 5 minutes to pass so that the coconut flour can thicken. If batter is too thick, add a little more almond milk and gently fold in raspberries.
2. Drop 2 tablespoons of batter on the pan to make the pancakes smaller and easy to flip! Cook for 3 -5 minutes on each side. Watch closely as to not allow pancakes to burn, as all stoves range differently.
3. Once pancakes are cooked. Lay your first pancake down and add a thin layer of chocolate spread with raspberries and repeat until you have your desired amount for breakfast!
Note: Any berries work, I made this when I had an abundance of blueberries from picking and it was a hit! You can use any chocolate spread, However, this one I have linked is incredibly low in sugar and has amazing ingredients!
Serves 2 hearty breakfasts
283 Calories , 14g Fat, 23g Carbs, 17g Protein
4 (1tbsp) servings of chocolate spread (60g)
240 Calories, 14g Fat, 28g Carbs, 4g Protein
