Gluten-Free Chocolate And Raspberry Pancakes Recipe
- 4 Cups Gluten-free plain flour
- 1/4 Cup Cocoa powder, sifted
- 1 Tbsp Baking powder
- 1 Tsp Baking soda
- 1/2 Tsp Salt
- 1/4 Cup Granulated sugar
- 2 Eggs, at room temperature
- 2 Cups Buttermilk
- 1 Tsp Vanilla extract
- 2 Tbsp Oil (canola, sunflower or vegetable)
- Assembly & Garnish
- 2 (100g) Bars Lindt EXCELLENCE 70%, divided
- 1 Cup Whipping cream
- 1/4 Cup Confectioner’s sugar
- 2 Cups Fresh raspberries
Pancakes: In a large bowl, whisk together the gluten-free flour, cocoa, sugar, baking powder, baking soda and salt, then set aside.
In another bowl, whisk together the eggs and buttermilk. Pour the buttermilk mixture over the dry ingredients. Whisk until just combined – don’t over-mix – a few lumps are okay. Let the batter rest for 10 to 15 minutes.
Heat a large non-stick frying pan over a medium heat and brush with some of the oil. Once the pan is hot, adjust heat to medium-low. Using 1/3 cup batter per pancake, cook the pancakes in batches for about 1-2 minutes, until bubbles start to form. Flip and cook for the same amount of time until golden on the bottom. Brush the skillet with more oil as needed.
Assembly: Meanwhile, finely chop 1 bar Lindt EXCELLENCE 70%. Place in a heat-safe bowl set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred.
Using a vegetable peeler, shave flat thin shavings from the remaining bar of Lindt EXCELLENCE 70% onto a parchment paper-lined plate.
Whip the cream with the icing sugar using an electric whisk until stiff peaks form.
Serve the pancakes with the melted chocolate, and a dollop of whipped cream. Garnish with fresh raspberries and shaved chocolate.