Valentine's Day Paleo Raspberry Pancakes
Valentine’s Day is just around the corner, and I have prepared a healthy, filling and delicious paleo pancake breakfast recipe for you to wow your loved one(s). These raspberry pancakes are gluten free, made with almond flour and tapioca starch. They are wonderfully fluffy, very fruity and a fully decadent treat with the addition of chocolate sauce and whipped cream. The secret to these pancakes is actually in the batter – instead of just topping them with raspberries or putting pieces of raspberries into the batter before cooking them, the batter for these pancakes is made by blending raspberries. This gives them a light fruity taste with every bite.
Even if you are single on this Valentine’s Day, make these pancakes and treat yourself because self-love is important and you deserve it.
1 large banana
50 ml coconut milk
50 gr frozen raspberries
20 gr almond flour (2 tablespoons)
20 gr tapioca starch (1 heaping tablespoon)
1 teaspoon baking powder
1 teaspoon vanilla sugar
Additional raspberries for decoration
30 gr dark chocolate
1 tablespoon heavy whipping cream
1 tablespoon coconut oil
1. Blend the banana, frozen raspberries and coconut milk until you get a smoothie.
2. Transfer the smoothie to a bowl, mix in one egg, almond flour, tapioca starch, baking powder, and vanilla sugar. Grate some lemon zest into the batter and some additional pieces of frozen raspberries into the batter if you wish to have some fruit chunks in your pancakes.
3. Heat your pan with some coconut oil and scoop out small pancakes. Cook for a few minutes on low to medium heat and flip them to cook the other side. Your pancakes should get a nice golden color.
4. Place your pancakes on a plate to serve. Slowly melt the dark chocolate with the coconut oil and whipping cream and drizzle it on the pancake tower. Top with whipped cream, more berries and coconut flakes. Serve immediately.
Happy Valentine's Day loves!