Every month from here on out for 2019, I’ll be making and sharing a new recipe video for my Good Food Cooking Club. GFCC encourages home cooks to make at least one new recipe per month—a totally doable challenge that will taste good and feel good.
It’s free to join GFCC, and you can participate by sharing pics of your creations, your process, and/or your questions for me by using #goodfoodcooking and @goodfoodcookingclub on Instagram.
This pancake recipe is the second in our year-long Good Food Cooking Club recipe series (first 2019 recipe here), and it’s perfect for Valentine’s Day. Whether you’re celebrating with pals, a loved one, your cat, or yoself, everything is better with pancakes, right? This recipe combines two of the best good food flavors around: chocolate and raspberries.
If you prefer strawberries, swap raspberries with those, but make sure you layer up with some fruit!
If you have leftover pancakes, store in the fridge and reheat in a skillet (or oven) or enjoy cold like I do. You can also freeze them (place a piece of parchment between each so they don’t stick together) and pop directly in the toaster when needed.
Share pics with me if you make these babies! I wanna see…
Happy love day.
– – – Printable recipe at bottom of post – – –
Makes about twelve 3–4″ pancakes
½ cup dark chocolate chips or chopped chocolate bar
1 cup fresh raspberries (½ cup for garnish, ½ cup for mashing)
½ cup chickpea flour (aka gram, garbanzo, or besan, you can also use garfava flour)
½ cup brown rice flour
½ cup blanched almond flour
½ teaspoon baking powder
¼ teaspoon fine-ground sea salt
1 ripe banana
1¼ cup water or more to reach desired consistency
1 tablespoon maple syrup
1 tablespoon almond butter
1 teaspoon vanilla extract
Steps (watch video for step-by-step)
1. Cut a banana in half, peel and place in a large bowl. You can save the other half of a banana for cereal or a smoothie, just place in the fridge—the skin will turn black but the banana inside will be just fine to use. Mash the banana into a paste, then add remaining wet ingredients to the bowl and whisk together until incorporated. Set aside.
2. In another bowl, mash ½ cup raspberries. Set aside.
3. In a large bowl, whisk together all dry ingredients and pour the wet ingredients into the dry—whisk until thoroughly incorporated. Whisk in the mashed raspberries and the chocolate chips.
4. Heat a skillet to medium-high and then add a dollop of oil and spread around evenly. Using a ladle, pour batter into the hot pan.
When the edges of the pancakes start to dry and the tops have bubbles, flip.
Cook other side for 2–3 minutes, layer generously with raspberries, some butter (I love Miyoko’s vegan butter) and serve warm topped with maple syrup.
Psst! For fun shapes, place heart-shaped, greased cookie cutters down into your skillet and fill with batter. Let batter dry around edges and on top before lifting up the cutter. Flip and brown on the other side.
Want more inspiration? Check out my books!
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