Chocolate Pancakes with Raspberry Cream Sauce (gluten-free, vegan, and a sugar-free option)

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Please correct me if I’m wrong, but chocolate just seems to make everything better. Stressed about work/school/life in general? I bet chocolate will put a smile on your face. Feeling a little down in the dumps? Perhaps some chocolate will perk you up. Wanting to celebrate with something special? Yep, you guessed it: chocolate. I’m almost completely convinced that chocolate is the solution to any problem.

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So, when school started back up and I began to feel overwhelmed, I quickly turned to chocolate to make me feel better. After my Banana Bread Oat Pancakes were such a hit (my boys and I can’t seem to get enough of them), my first thought was to make a gigantic batch of pancakes–chocolate pancakes. Then I remembered that Valentine’s Day is right around the corner and I figured, what would be better than Valentine-themed chocolate pancakes topped with a raspberry cream sauce….

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…and fresh raspberries…

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….and, of course, more chocolate?? The answer is nothing. Absolutely nothing.

But please–I beg you–don’t wait until Valentine’s Day to make these pancakes! Oh no, these should be enjoyed often. I’ve made these pancakes three times in the past week and they just keep getting better and better. And because they’re healthy (and made with love), they’re the perfect guilt-free splurge.

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Go ahead, dig in :)

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Chocolate Pancakes with Raspberry Cream Sauce (gluten-free, vegan, and sugar-free option)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup oat flour
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • 3 Tbs. cacao or carob powder (or a combination)
  • 1 Tbs. lucuma powder (optional)
  • 1 cup almond milk*
  • ½ Tbs. melted coconut oil*
  • ½ Tbs. vanilla extract
  • 2 Tbs. pure maple syrup (or ½ tsp. powdered stevia + 2 Tbs. almond milk for a sugar-free option)
  • 1 tsp. flaxseed meal (optional)
  • 3 Tbs. coconut butter
  • ¼ cup almond milk
  • ¼ cup fresh raspberries
  • 1 Tbs. pure maple syrup (or ¼ tsp. powdered stevia)
  • fresh raspberries, cacao nibs, or chocolate chips, for topping (optional)
Instructions
  1. Heat a bit of oil in a nonstick pan or griddle over medium heat.
  2. In a large mixing bowl, add the oat flour, baking powder, sea salt, cacao/carob powder, and lucuma powder. Stir until all the ingredients are evenly distributed.
  3. In a blender or food processor, combine the almond milk, coconut oil, vanilla extract, maple syrup, and flaxseed meal.
  4. Pour the wet ingredients into the dry and whisk together.
  5. Pour the batter onto the pan or griddle. When some bubbles begin to form and the batter begins to brown on the edges, flip and heat until the bottom has browned. Repeat until all of the batter has been used.
  6. To make the raspberry cream sauce, first melt the coconut butter in a double-broiler or in a large glass bowl over Low heat. In a blender or food processor, combine the ¼ cup of almond milk, raspberries, and maple syrup until smooth. Stir the raspberry mixture into the melted coconut butter, and voila!
  7. Plate the pancakes, drizzle with the raspberry cream sauce, and top with the raspberries and cacao nibs/chocolate chips.
  8. Serve and enjoy!
Notes
*You can substitute the almond milk for any other milk you may prefer. You can also substitute the coconut oil for another oil, such as extra virgin olive oil or grapeseed oil.

*I’ve submitted this recipe to Gluten Free Fridays and Healthy Vegan Fridays

21 thoughts on “Chocolate Pancakes with Raspberry Cream Sauce (gluten-free, vegan, and a sugar-free option)

  1. Oh wow! And I thought the banana pancakes were fabulous (they are) but these could be even better, I mean chocolate trumps a lot of things, possibly even bananas :) Can’t wait to try!
    -Dana

    • Ha, I totally agree–I don’t think there are many things better than chocolate :) I would love to know what you think if you give the recipe a try!

  2. Well there Rachel, since your banana oat pancakes blew my mind, I will most definitely try these out. And there is no way I’m making it to Valentine’s Day. I’m going to try these puppies out this weekend =)

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  4. I want to thank you soooooo much for creating this site for us to navigate and indulge in… I tried the banana pancake this am for brunch… And I couldn’t make enough for my family. IT WA DELICIOUS…! I’m excited to try new recipes. My goal this year is to amp my nutrition intake through food and supplements … I did add grounded chia seeds.. As I’m trying to add more natural protein to my diet.. BIG HUGS AND KISSES TO YOU…!!!!

    • Thank you so much! First off, kudos on your new goal! I love chia seeds (they make a great dessert and I have a couple recipes for chia pudding), and I also love flax–both are high in omega-3 which is essential! Also, I’m glad you liked the pancakes! Those are becoming a Sunday breakfast tradition at our house :)

  5. Hi Rachel! I just discovered your blog and it looks great! Since we seem to be in a similar frame of mind on food – I was wondering if you have any tips for subbing almond flour for oat flour. I’ve trying a lot of oat flour recipes lately, even though they still upset my stomach, and have only been slightly successful in subbing the almond flour for oat flour. It’s just so delicate and seems to fall apart or not rise as well but my digestion is SO much better with it. I just want to branch out from my normal almond flour recipes and thought you might have a few tips or have had some better success than I have…any help would be awesome.

    • Almond flour is definitely a lot trickier to work with. Like you said, recipes with just almond flour tend to fall apart, collapse in the center (muffins), or over-cook on the outside and be too moist (undercooked) in the center (breads and muffins). I suggest almond flour for cookies and some muffin/cupcake recipes (especially if you’re using a mini muffin tin), but almond flour usually does better when it’s combined with another type of flour. I like to mix it sometimes with a little coconut flour or with sorghum flour (a grain), potato starch, or tapioca starch (the starches are especially good for binding ingredients together so recipes don’t end up too crumply). Hopefully those flours won’t upset your stomach like oat flour….I hope this helps!

  6. I haven’t worked much yet with either of those so hadn’t thought of – will give it a go! Thanks so much!!! Can’t wait to try some of your recipes esp. since we seem to have a similar pantry so I won’t have to go hunt down new and exotic ingredients. Hope you have a great day!

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  8. These were a huge hit with my family! I was curious about the nutritional info of these and other recipes on your blog. Do you post them?

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