Raspberry Chocolate Almond Pancakes

MMM. Pancakes.



I had these for breakfast, lunch and dinner over the past couple of days. They are addicting to say the least.

Raspberry Chocolate Almond Pancakes
Serves 2

Pancakes:
1/2 cup sprouted wheat flour
1/2 cup oat flour
1 tsp sodium free baking powder
1/4 tsp cinnamon
1 tsp vanilla extract
1 1/4 cup water
coconut oil

Maple Pecan Syrup:
raw pecan butter
pure maple syrup

Toppings:
vegan chocolate chips or carob chips
fresh raspberries
chopped almonds

1. Stir together the dry pancake ingredients (flours, baking powder and cinnamon) then add vanilla extract and the water. Stir to combine and set aside.

2. Mix roughly equal parts of raw pecan butter and maple syrup. Adjust ratios until desired consistency is reached.

3. Heat a pan over medium heat. Coat the bottom of the pan with a small amount of coconut oil. Pour in about 1/4 cup of pancake batter into the pan. Let cook for roughly a minute and flip. Cook the other side for about a minute. Remove from heat and plate.

4. Top pancakes with chocolate/ carob chips, raspberries, chopped almonds and maple pecan syrup. Enjoy!

Of course, you can play with toppings and presentation. If you are really into the raspberry flavor, you can also find raspberry extract to add to the batter. Or try almond extract.

Vegan carob or chocolate chips are pretty easy to find at Whole Foods. They have a few different options. My favorite is the Enjoy Life brand mini chocolate chips. They are dairy, nut and soy free AND they taste great. Perfect, right?