Ingredients

The following ingredients have 1 Servings
  • 1/2 Cup + 2 TB All-Purpose Gluten-Free Flour
  • 2 TB Unsweetened Cocoa Powder
  • 1 Tsp Baking Powder
  • 1/4 Cup Unsweetened Applesauce
  • 1/2 Tsp Raspberry Extract
  • 2/3 Cup Unsweetened Plain Non-Dairy Milk
  • 6 TB of Frozen or Fresh Raspberries (plus more for topping)
  • Heart-Shaped Pancake Molds

Instruction

  • In a medium-sized bowl, mix together the gluten-free flour, cocoa powder, baking powder, and optional sweetener until combined.
  • Add in the applesauce, raspberry extract, and non-dairy milk. Mix everything together until just combined, careful not to overmix the batter (it should still be slightly lumpy).
  • Gently fold in the raspberries and allow the batter to rest while you heat a greased non-stick skillet over medium-high heat.
  • Grease your heart-shaped pancake molds using non-stick spray or a paper towel dabbed with oil.
  • Place the mold in the center of the hot skillet before adding about 3 tablespoons of the batter to the mold.
  • Once bubbles form on the top of the batter and the edges seem dry, about 2 minutes, gently lift the mold off before flipping the heart pancake over with a spatula.
  • Cook the pancake for an additional 2 minutes before removing it from the pan and repeating the process with the rest of the batter.
  • Before serving, top your pancakes with more raspberries and chocolate stevia syrup if desired!