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
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
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).
For topping: In a small saucepan heat frozen raspberries until it forms a sauce.
Top pancakes with toppings.
Enjoy!
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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?
