The other day there was simply no denying it. I kind of, sort of, really wanted pancakes. Not just any pancakes. Chocolate pancakes studded with Raspberries and topped with Maple Syrup. I was also brunching solo, so I only needed to whip up enough for my incredibly ravenous self. I must admit, this recipe was based off of this lovely Banana Pancake recipe from TGIPaleo. She has tons of awesome recipes, so check her out after you whip yourself up a batch of these babies.
- 1 Incredibly Ripe Banana, mashed
- 2 Eggs
- 1/2 t Vanilla
- 1/2 t Cinnamon
- 1/2 t Baking Soda
- 3/4 Tbsp Cocoa Powder
- 3 Tbsp Coconut Flour
- 1/2 Cup Frozen or Fresh Raspberries
In a small bowl, combine all ingredients and then, using an immersion blender, thoroughly beat them to combine and incorporate air into the batter. Heat a large pan on the stove to medium to medium-low, and grease generously with Coconut Oil or Butter. When the pan is warmed up, use an ice-cream scoop and place dollops of the batter onto the pan, no bigger than the surface area of your spatula. If your pan is large enough, you should be able to do this in one batch.
Cook these slowly for about 4 minutes per side. I found it also works to cover the pan with a large lid while they are cooking, this allows them to somewhat steam and get more cooked through before the bottoms get too overdone. Try not to get impatient, you want them to be thoroughly set on the one side before you try to flip them or else you’ll have a big mess. Flip, and continue to cook until cooked through, about another 4 minutes. You may need to add more Oil or Butter to the pan after you flip them–mine wanted to stick and I wasn’t having any of that nonsense! Once they’re cooked through, flip them out onto your plate. I highly suggest topping them with Butter and Maple Syrup, but I’m sure they’re also delicious plain. Enjoy!