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


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.


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….


…and fresh raspberries…


….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.


Go ahead, dig in :)


Chocolate Pancakes with Raspberry Cream Sauce (gluten-free, vegan, and sugar-free option)
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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)
  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!
*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

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