Chocolate-Raspberry Pancakes
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian breakfast? Chocolate-Raspberry Pancakes could be an excellent recipe to try. One portion of this dish contains around 8g of protein, 6g of fat, and a total of 197 calories. This recipe serves 6. For $1.76 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1107 people have made this recipe and would make it again. If you have eggs, vanillan extract, raspberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Jans Sushi Bar. Overall, this recipe earns a solid spoonacular score of 56%. Similar recipes are Chocolate Raspberry Swirl Pancakes, Chocolate Espresso Raspberry Pancakes, and Raspberry Pancakes with Chocolate Glaze.
Servings: 6
Ingredients:
1 1/2 teaspoons baking soda
3 large very ripe bananas, peeled
1 1/2 teaspoons cinnamon
2 tablespoons cocoa powder
1/2 cup coconut flour
5 large eggs, lightly beaten
1 pint fresh raspberries
2 teaspoons pure vanilla extract
Equipment:
mixing bowl
stand mixer
whisk
bowl
griddle
frying pan
spatula
Cooking instruction summary:
Whisk together the cinnamon, baking soda, cocoa powder and coconut flour together in a small mixing bowl. Set aside.Mash the bananas well in the bowl of a stand mixer. Add the eggs and vanilla and beat well with the paddle attachment until fairly smooth. Add the dry ingredients in three separate additions, beating well and scraping down the sides of the bowl between each addition. Add the raspberries to the batter and beat on low speed until the berries are broken up, but not pureed.Lightly grease a griddle or large skillet with coconut oil and place over medium-low heat. Carefully pour the pancake batter by the 1/4 cupful, taking care that the pancake is no larger than the surface area of the spatula you are using. Cook until the edges are set and bubbles appear on the surface, about 3 minutes, before carefully flipping. Cook for another 3 minutes and transfer to a plate; keep warm. Repeat until all of the batter has been used.Serve hot with butter and maple syrup, if desired.Nutrition (per serving): 234 calories, 7.5g total fat, 155mg cholesterol, 412.8mg sodium, 395.2mg potassium, 33.5g carbohydrates, 12.4g fiber, 11.8g sugar, 10.1g protein
Step by step:
1. Whisk together the cinnamon, baking soda, cocoa powder and coconut flour together in a small mixing bowl. Set aside.Mash the bananas well in the bowl of a stand mixer.
2. Add the eggs and vanilla and beat well with the paddle attachment until fairly smooth.
3. Add the dry ingredients in three separate additions, beating well and scraping down the sides of the bowl between each addition.
4. Add the raspberries to the batter and beat on low speed until the berries are broken up, but not pureed.Lightly grease a griddle or large skillet with coconut oil and place over medium-low heat. Carefully pour the pancake batter by the 1/4 cupful, taking care that the pancake is no larger than the surface area of the spatula you are using. Cook until the edges are set and bubbles appear on the surface, about 3 minutes, before carefully flipping. Cook for another 3 minutes and transfer to a plate; keep warm. Repeat until all of the batter has been used.
5. Serve hot with butter and maple syrup, if desired.Nutrition (per serving): 234 calories, 7.5g total fat, 155mg cholesterol, 412.8mg sodium, 395.2mg potassium, 33.5g carbohydrates, 12.4g fiber, 11.8g sugar, 10.1g protein
Nutrition Information:
covered percent of daily need
