Double Chocolate Chip Raspberry Pancake

Start your weekend off right with this individual pancake.

A sweet take on a ‘breakfast pizza’, this one will not disappoint. With a chocolatey base pancake, tangy raspberry sauce, and crunchy toppings it will become a favorite.

Vegan, gluten-free, dairy-free, and super energizing to kickstart your day.

 
 Double Chocolate Chip Raspberry Pancake

Double Chocolate Chip Raspberry Pancake

 

Make this recipe? Tag @composednutrition + hashtag #composednutrition


Recipe

15 minutes | 1 pancake

Ingredients

  • ¾ cup Trader Joes gluten-free flour

  • 1 scoop Garden of Life vanilla protein powder

  • blend: ¼ cup almonds + ¼ coconut flakes 

  • ½ banana, mashed

  • 2 tsp cacao powder

  • 1 tsp maca powder

  • 1 tsp cinnamon

  • 1 tsp ground flax

  • 2 Tbsp cacao nibs

  • 2 Tbsp pumpkin seeds

  • filtered water to desired consistency

  • coconut oil spray

Topping

  • frozen raspberries

  • almond butter

  • pumpkin seeds

  • cacao nibs

  • unsweetened coconut flakes

Directions

  1. Mix all ingredients together. Heat a skillet over medium-high heat. Add coconut oil. Pour batter into skillet and cook evenly on both sides (flip when batter starts to bubble).

  2. For topping: In a small saucepan heat frozen raspberries until it forms a sauce.

  3. Top pancakes with toppings.

  4. Enjoy!

Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes! 


Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?