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:
covered percent of daily need
