- 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
- In a medium bowl, whisk together oat flour, coconut flour, Natvia, baking powder and salt.
- Add egg, almond milk, apple sauce and vanilla extract. Whisk until well combined, then set aside to rest for 5 minutes.
- Preheat a frying pan on medium heat and spray with non-stick spray. When batter is ready, fold in fresh raspberries and chocolate chips.
- 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!
- Repeat with remaining batter.
- Stack pancakes and drizzle with chocolate sauce. Garnish with desired toppings and serve.
Clean Chocolate Sauce:
- 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.
