Chocolate pancakes with vanilla stewed raspberries

October 11, 2017

 

Baby Zand has been teething for the last 2 weeks, which makes her feverish, lifeless, and just not in a good mood. And the only thing she wanted every morning when she woke up was "paaaancakes!!!". So after a few days of dry bread and watery oats, I whipped up pancakes. And suddenly this was a tradition for a whole week. I made huge batches of both the banana buckwheat pancakes and the pumpkin spice ones. And at some point I decided we needed a new kind! Tadaaa! Introducing the most delicious chocolate pancakes with vanilla stewed raspberries. Now this may sound super fancy, but it's actually quite quick to whip up. And you can cut the preparation time in half if you have two pans going at the same time for pancake cooking. 

 

 

Preparation time: 30 minutes

Makes 2 servings/ 15 small pancakes: 

 

For the chocolate pancakes: 

- ¾ cups oat flour

- ¾ cups water

- ¼ cup raw cacao powder

- 1 Tbsp hazelnut butter (or almond butter) 

- 1 banana

- 1 tsp baking powder

- ½ tsp vanilla extract

 

For the vanilla stewed raspberries: 

- 4 cups frozen raspberries

- 1 cup water

- 1 ½ Tbsp vanilla extract

 

For the chocolate sauce: 

- ⅓ cup maple syrup 

- ¼ cup melted virgin coconut oil

- 2 Tbsp raw cacao powder

 

Extras: 

- virgin coconut oil for cooking the pancakes 

- fresh raspberries, cacao nibs or chocolate chips are always welcome decoration! 

 

  1. Start by putting all the pancake ingredients in a food processor or blender, and process for 30 seconds until creamy and smooth. 

  2. Pre-heat a big pan on medium heat. Add the coconut oil, then 2 Tbsp at a time put batter in the pan to make small pancakes. I can usually cook 3 pancakes at one time. Again, if you want to cut the cooking time, have two pans going at the same time. 

  3. Cook the pancakes 1 minute on each side. 

  4. While the pancakes are cooking, add all the vanilla stewed raspberries ingredients to a small saucepan, and heat over medium heat. Stir often for 10 - 15 minutes, until the raspberries have fallen apart, and melted into a chunky sauce like deliciousness. 

  5. Serious multi tasking is required today! While the pancakes and raspberries are cooking, clean your blender or food processor, and dry properly. Then add all the chocolate sauce ingredients, and process on high for 30 seconds until a creamy chocolate sauce comes out. 

  6. To serve, stack pancakes on a plate, add raspberries, and drizzle with chocolate sauce. Use other toppings if you wish, and enjoy right away!

 

Soooooo good! 

 

 

 

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© 2019 Martina Zand