Dark Chocolate Raspberry Pancakes

Dark Chocolate Raspberry Pancakes is a breakfast that serves 6. One portion of this dish contains roughly 6g of protein, 11g of fat, and a total of 293 calories. For $1.55 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 35 people have made this recipe and would make it again. This recipe from The Baker Chick requires maple syrup, buttermilk, salt, and dark chocolate. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so super spoonacular score of 40%. If you like this recipe, you might also like recipes such as Clean Eating Raspberry & Dark Chocolate Chip Pancakes, (Eggless) Dark Chocolate Pancakes, and Dark Chocolate, Raspberry Cake And Its Chocolate-ginger Mousse.

Servings: 6

 

Ingredients:

2 teaspoons baking powder

1 cup buttermilk

1 Tablespoon canola oil

1/2 cup finely chopped dark chocolate

1 large egg, lightly beaten

1/2 cup maple syrup (plus more if you like!)

4 oz. of fresh (or frozen) raspberries

1/2 teaspoon salt

1 cup all-purpose flour (or 1/2 cup whole wheat pastry flour and 1/2 white)

Equipment:

griddle

frying pan

whisk

Cooking instruction summary:

Preheat a griddle or skillet over medium-low heat.Whisk together the flour, baking powder, and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.Mash the raspberries with a fork and stir in the syrup. Warm to your liking. Top pancakes with butter and syrup. Enjoy!

 

Step by step:


1. Preheat a griddle or skillet over medium-low heat.

2. Whisk together the flour, baking powder, and salt.

3. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.Mash the raspberries with a fork and stir in the syrup. Warm to your liking. Top pancakes with butter and syrup. Enjoy!


Nutrition Information:

Quickview
294k Calories
6g Protein
11g Total Fat
43g Carbs
4% Health Score
Limit These
Calories
294k
15%

Fat
11g
17%

  Saturated Fat
4g
30%

Carbohydrates
43g
15%

  Sugar
22g
25%

Cholesterol
35mg
12%

Sodium
254mg
11%

Caffeine
11mg
4%

Get Enough Of These
Protein
6g
13%

Manganese
1mg
52%

Vitamin B2
0.47mg
27%

Fiber
4g
19%

Phosphorus
192mg
19%

Calcium
166mg
17%

Iron
2mg
15%

Copper
0.29mg
15%

Magnesium
48mg
12%

Potassium
415mg
12%

Selenium
5µg
7%

Zinc
1mg
7%

Vitamin C
4mg
6%

Vitamin E
0.77mg
5%

Vitamin B12
0.3µg
5%

Vitamin D
0.69µg
5%

Vitamin K
4µg
4%

Vitamin B5
0.4mg
4%

Vitamin B1
0.05mg
3%

Folate
9µg
2%

Vitamin A
122IU
2%

Vitamin B6
0.04mg
2%

Vitamin B3
0.33mg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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