Raspberry Chocolate Chip Pancakes
This gluten-free, egg- and dairy-free pancake recipe combines two of the best good food flavors around: chocolate and raspberries. This recipe is great for batch cooking and storing in the fridge of freezer for future meals and snacks—just pop them in the toaster to reheat! Be sure to layer each with a small piece of parchment between so they don’t stick together when storing.
  • ½cup dark chocolate chips or chopped chocolate bar
  • 1cup fresh raspberries(½ for garnish + ½ for mashing)
  • ½cup chickpea flour(aka gram garbanzo, or besan, you can also use garfava flour)
  • ½cup brown rice flour
  • ½cup blanched almond flour
  • ½teaspoon baking powder
  • ¼teaspoon fine ground sea salt
  • 1ripe banana
  • cup wateror more to reach desired consistency
  • 1tablespoon maple syrup
  • 1tablespoon almond butter
  • 1teaspoon vanilla extract
  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.