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

Make this recipe? Tag @composednutrition + hashtag #composednutrition

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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! 

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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?