Sweet, chocolatey, fluffy Cocoa-Raspberry Pancakes…
We’re obviously on a brunch kick. The base of this recipe is our go-to for pancakes. we swap in whatever fruit, flavors, and toppings we have in the kitchen. Sometimes we dot them with banana slices and smother ’em in cashew cream, smear them with nut butter, sprinkle them with granola, or fold blueberries into the batter.
This raspberry + almond butter + cocoa powder version is one of my favorites.
- 1¼ cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tbsp cocoa powder
- ¼ teaspoon salt
- ½ - ¾ cup water (depending on how thick or thin you like your pancakes)
- ¾ cup nondairy milk
- ½ teaspoon vanilla extract
- 2 cups frozen raspberries
- Maple syrup or date sugar
- Almond butter
- Preheat a non-stick griddle or skillet over medium heat.
- Make Raspberry Sauce: Warm raspberries in a saucepan on the stove or in the microwave. Gently smash with a fork to create a sauce-like texture. Add a little date sugar or maple syrup to sweeten if desired.
- Make Pancakes: In a small mixing bowl, combine flour, baking powder, baking soda, cocoa powder, and salt. Set aside. In a medium mixing bowl, combine water, milk, vanilla, and date sugar or maple syrup. Add dry ingredients to the wet ingredients. Stir just until all dry bits of flour disappear.
- Pour ¼ cup of batter onto preheated pan. When edges firm up and bubbles near the center begin to pop, flip. Cook for a few minute on the second side. Repeat.
- Serve pancakes topped with almond butter and raspberry sauce. Drizzle with extra maple syrup if desired.