Chocolate Raspberry Pancakes
Rich chocolate and tart raspberries are a winning combo any time of day, but there's something special about indulging in wonderful things like this at breakfast time - especially when they're packed with nourishing ingredients.
Why not start the day with a smile! :-)
Makes 4 small pancakes
Ingredients 1/4 cup sorghum flour (or other gluten free flour) 2 tbs organic cacao powder 2 tbs coconut sugar 1 egg 1/4 cup almond milk 1/3 cup fresh or frozen raspberries, plus extra for decorating
Method Combine the dry ingredients in a bowl. Make a well in the centre and add the egg and milk, then stir until mixture is smooth. Warm the raspberries in the microwave for 30 seconds to make them soften and bleed, then gently fold them into the pancake batter.
Heat a non-stick fry pan on medium-high heat. You can add a little coconut oil, spray oil or butter if you wish. Pour 1/4 cup of the pancake batter into the pan. Flip the pancake as soon as it can hold it's shape. Note - these pancakes won't 'bubble', so be careful not to overcook. Repeat with the remaining batter until finished.