Make your Valentine’s Day breakfast extra special by trying your hands at this gluten-free chocolate and raspberry pancake recipe. What is great about it is that it’s gluten-free, making it the perfect option for every family member, even the ones trying to avoid gluten for health reasons. Easy to make and requiring only basic ingredients, this pancake recipe will be loved by all, especially your kids. Moreover, you can customize the recipe, sneaking in your personal touch, if you wish.
For instance, you can add different types of berries to the plate. Alternatively, instead of cream, you can serve the pancake with ice cream. To make it extra special, cut the pancakes in heart shapes before serving and see your little ones jump with joy. You can also write sweet messages on the pancake for your loved ones. In a nutshell, you can play around with this recipe to personalize it to your family’s tastebuds.
Ingredients
- 4 cups gluten-free plain flour
- ¼ cup cocoa powder, sifted
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 eggs, at room temperature
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons oil (canola, sunflower, or vegetable)
- 2 bars Lindt EXCELLENCE 70%, divided (for garnish)
- 1 cup whipping cream (for garnish)
- ¼ cup confectioner’s sugar (for garnish)
- 2 cups fresh raspberries (for garnish)
Preparation
- To make the gluten-free chocolate and raspberry pancake recipe for Valentine’s Day breakfast, take a large bowl and whisk together the gluten-free flour, cocoa, sugar, baking powder, baking soda, and salt. Set aside.
- Then, take another bowl, and mix together the eggs and buttermilk. Now, pour the buttermilk mixture over the dry flour ingredients slowly. Whisk until just combined. Don’t over-mix the batter. Also, a few lumps are okay. Once done, let the batter rest for about 10 to 15 minutes.
- Now, take a large non-stick frying pan, place it over medium heat, and brush with some oil.
- Once the pan is hot, reduce the heat to medium-low. Now, pour ⅓ cup batter on the pan and cook until bubbles start to form (should take about 1-2 minutes).
- Flip and cook the pancake on the other side for the same amount of time. The pancake should turn golden at the bottom too. Brush the skillet with more oil, if needed. Once cooked, remove the pancake and place it on a plate.
- For the garnish, finely chop the chocolate bar and place it in a heat-safe bowl, set over a saucepan of barely simmering water. Let the chocolate melt (should take about 5 minutes).
- Then, with the help of a vegetable peeler, peel flat thin shavings from the remaining bar of chocolate onto a parchment paper-lined plate. Keep aside.
- Next, with the help of an electric whisk, whip the cream with the icing sugar until stiff peaks form.
- Lastly, serve the pancakes with melted chocolate and a dollop of whipped cream on top. Complete the gluten-free chocolate and raspberry pancake recipe by garnishing it with fresh raspberries and shaved chocolate.
And voila, your Valentine’s Day special breakfast is ready in no time. To save some time in the morning, you can melt the chocolate a day before and reheat it at the time of serving. Also, in case your partner or kids are not much of a chocolate person, you can skip the chocolate sauce or chocolate garnish, and serve it with maple syrup instead.
So, raid your pantry, get the ingredients, and surprise your loved one with the fluffy gluten-free chocolate and raspberry pancake recipe on Valentine’s Day and share their reactions in the comment section below!
