- 3
- 10 mins
- 25 mins
Ingredients
- For the Pancakes:
- 1/3 cup coconut flour
- 2/3 cup whole wheat pastry flour
- 2 tsp baking powder
- 1 Tbs evaporated cane crystals
- 1/2 tsp salt
- 2 Tbs canola oil
- 1 1/4 cups So Delicious Original Coconut Milk Beverage
- 1 Tbs pure maple syrup
- 1 tsp vanilla
- For the Raspberry Sauce:
- 4 cups raspberries, fresh or frozen
- 1/2 cup sugar
- 1 Tbs cornstarch or arrowroot mixed with 2 Tbs water
Preparation
Step 1
Directions:
For the Pancakes:
Heat a large skillet or pan for 2-5 minutes. Lightly spray the pan with cooking spray.
Mix dry ingredients until well combined. Make a well in center, and fill with wet ingredients. Add chocolate chips, and mix until combined, but still a little lumpy. Spoon batter onto pan. I use 3 tablespoons per pancake. Cook until bubbles appear on top, about 3 minutes, then flip and cook for another 1-2 minutes until golden brown. Serve with raspberry sauce. Makes 8 pancakes.
For the Raspberry Sauce:
Combine all ingredients in a medium saucepan. Cook over medium heat, stirring often, for about 15 minutes until the sauce is thickened. (If using frozen raspberries, it will take a little longer.) Remove from heat, and let stand for at least 10 minutes before serving.