Vegan Chocolate and Raspberry Pancakes
Today is World Chocolate Day, so we thought it would be rude not to celebrate with a delicious Neat Nutrition style recipe! Indulge your inner chocoholic with this raspberry and chocolate pancake stack that is surprisingly simple to make and healthy too!
Chocolate day or not, if you don't always have time to make a big or complicated breakfast in the morning then these pancakes are the perfect answer - you can even whip up the batter the night before you need it.
Put all the ingredients into a blender or Nutribullet and blitz.
Heat a pan with some coconut oil and place a good dollop of the mixture into the pan. Allow to cook until you start to see bubbles come to the surface and then flip. Cook for another couple of minutes and remove from the pan.
I have drizzled my pancakes with Cocofina's Coconut Nectar as a yummy and healthy alternative to maple syrup!
Serve warm with some extra raspberries!
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because of this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.
Raspberry and Chocolate Pancakes (Serves 2)
- 2 bananas
- 1 1/2 cup oats
- 1/2 cup dairy free milk
- 4 tbsp raspberries fresh or frozen
- 3 tbsp Cacao Powder
- 1/2 Cup Neat Nutrition Chocolate Protein Powder (I use their vegan powder as it's lactose free)
- 3 tbsp Maple Syrup to serve
Nutritionals per serving: Calories = 703; P = 43g, C = 113g, F = 11g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used