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  • Laura
    • Feb 9, 2019
    • 2 min read

Valentine's Day Paleo Raspberry Pancakes


A stack of raspberry pancakes on a plate. Chocolate sauce drizzles down on them. On top there is whipped cream and raspberries.

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.


A hand holds a black plate with a stack of almond flour pancakes. Chocolate sauce is flowing down them. Raspberries, blackberries and red currants are on the pancakes. Topped with whipped cream.

Ingredients:

1 large banana

50 ml coconut milk

50 gr frozen raspberries

1 egg

20 gr almond flour (2 tablespoons)

20 gr tapioca starch (1 heaping tablespoon)

1 teaspoon baking powder

1 teaspoon vanilla sugar

Lemon zest

Additional raspberries for decoration


Chocolate sauce:

30 gr dark chocolate

1 tablespoon heavy whipping cream

1 tablespoon coconut oil


Optional:

Whipped cream

Coconut flakes

Mixed berries

A photo of a stack of pancakes. On the left side we see they are topped with chocolate sauce, topped with whipped cream. Berries and coconut flakes are scattered around the plate.


Instructions:

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!


A fork pierces through a stack of raspberry pancakes. The fork is taking a piece whipped cream and a raspberry along with the chocolate covered pancakes.