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Proudly Australian

Dark Chocolate Raspberry Pancakes

Gluten Free // Dairy Free You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


Pancakes: 2 tbsp/14g/0.5oz oat flour 2 tbsp/14g/0.5oz coconut flour 1 1/2 tbsp/21g/0.7 oz Natvia 1/2 tsp baking powder pinch salt 1 egg 3 1/2 tbsp/70ml/2.3 oz unsweetened almond milk 1 tbsp/20g/0.7 oz unsweetened apple sauce 1/2 tsp vanilla extract 2 tbsp/20g/0.7 oz fresh raspberries 2 tbsp/28g/1oz sugar free dark chocolate chips Clean Chocolate Sauce: 2 tbsp/14g/0.5oz cacao powder 4-5 tsp hot water 1/2 tsp melted coconut oil (optional) 1 1/2 tsp Natvia


  1. In a medium bowl, whisk together oat flour, coconut flour, Natvia, baking powder and salt.
  2. Add egg, almond milk, apple sauce and vanilla extract. Whisk until well combined, then set aside to rest for 5 minutes.
  3. Preheat a frying pan on medium heat and spray with non-stick spray. When batter is ready, fold in fresh raspberries and chocolate chips.
  4. Dollop pancake batter onto heated frying pan and allow to cook on each side for a couple of minutes - make sure the bottom doesn't burn!
  5. Repeat with remaining batter.
  6. Stack pancakes and drizzle with chocolate sauce. Garnish with desired toppings and serve.
  7. To make the chocolate sauce, mix together cacao powder and 1 ½ tsp Natvia. Add water one teaspoon at a time, until desired consistency is reached - add coconut oil for a glossier and richer sauce.
No nutritional info supplied

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