Most weekends I end up making pancakes at some point. I mean, that's what weekends are for right? And yet I ironically do not have one pancake recipe up on my blog yet. I have made tons of amazing pancake recipes in my day and many that I need to remake and retake pictures for to post on the good old blog-eroo. Unfortunately, all of my recent creations have been edible but not quite blog worthy. I'm very picky about my pancakes and I will not share a recipe that does not satisfy me all around. Today however, was a different story.
It just so happens that I created this aphrodisiac stack on the day of love itself-Valentine's Day. How cliché, I know. I guess subconsciously the heart day inspired the true flavours of love. This beautiful raspberry filled stack is thick, fluffy, cooks all the way through and has a true pancake texture. Oftentimes, a gluten free and vegan pancake is hard to tackle when we are looking for that traditional pancake appeal-but I have here found the recipe that holds up.
Alright, I won't make you wait any longer. Here is the recipe you have been searching for. I do have one interesting fact for you before we part. The chocolate frosting recipe can also be used as a nourishing face mask. So should there be anything left over....cook in style, you know-with frosting on your face!
Raspberry Love Pancakes with Chocolate Frosting
*Makes 8 pancakes
- 1 cup all purpose gluten free flour
- 1/2 tsp. xanthan gum (omit if your all purpose flour already contains xanthan gum).
- 2 tbsp. baking powder
- 1 tbsp. coconut palm sugar
- 1 tsp. cinnamon
- 1/8 tsp. sea salt
- 1 cup unsweetened almond milk (or any milk/milk alternative of your choice).
- 2 tbsp. melted coconut oil
- 3/4 cup raspberries, cut in halves
- Optional garnish ideas: unsweetened shredded coconut and extra raspberries
- 1/4 of a ripe avocado, mashed
- 1/8 cup cocoa powder
- 1/8 cup raw honey (or maple syrup)
- Mix all dry ingredients together in a large bowl.
- Add the milk of choice and coconut oil and mix well.
- Fold in the raspberry halves.
- Cook on low-medium heat in 1/4 cup servings smoothed out to ensure even cooking.
- Flip the pancakes after a few minutes when the batter bubbles and the edges turn a golden brown.
- Mix together the frosting ingredients thoroughly in a small bowl.
- Top your pancakes with the chocolate frosting, some unsweetened shredded coconut, and extra raspberries.
*Tip: Store your cooked pancakes in the oven set on the lowest temperature. This keeps your pancakes nice and warm while you continue cooking the rest of the batter!
What are your favourite gluten free and vegan friendly pancake recipes? Share below and let's spread the pancake love!