Valentine's Day Pancakes
These Valentine's Day Pancakes are easy-to-make gluten-free heart-shaped pancakes, perfect for showing that special someone some extra love! Healthy and vegan chocolate raspberry pancakes make a delicious breakfast-in-bed surprise for kids and adults! Cute and naturally sweet, bursting with real raspberries and cocoa powder, this recipe can be made any day of the year!
- Prep Time: 4 Minutes
- Cook Time: 6 Minutes
- Total Time: 10 minutes
- Yield: 2 Servings 1x
- Category: Breakfast
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 1/2 Cup + 2 TB All-Purpose Gluten-Free Flour
- 2 TB Unsweetened Cocoa Powder
- 1 Tsp Baking Powder
- 1/4 Cup Unsweetened Applesauce
- 1/2 Tsp Raspberry Extract
- 2/3 Cup Unsweetened Plain Non-Dairy Milk
- 6 TB of Frozen or Fresh Raspberries (plus more for topping)
- Heart-Shaped Pancake Molds
Instructions
- In a medium-sized bowl, mix together the gluten-free flour, cocoa powder, baking powder, and optional sweetener until combined.
- Add in the applesauce, raspberry extract, and non-dairy milk. Mix everything together until just combined, careful not to overmix the batter (it should still be slightly lumpy).
- Gently fold in the raspberries and allow the batter to rest while you heat a greased non-stick skillet over medium-high heat.
- Grease your heart-shaped pancake molds using non-stick spray or a paper towel dabbed with oil.
- Place the mold in the center of the hot skillet before adding about 3 tablespoons of the batter to the mold.
- Once bubbles form on the top of the batter and the edges seem dry, about 2 minutes, gently lift the mold off before flipping the heart pancake over with a spatula.
- Cook the pancake for an additional 2 minutes before removing it from the pan and repeating the process with the rest of the batter.
- Before serving, top your pancakes with more raspberries and chocolate stevia syrup if desired!
Notes
- Keep your finished pancakes warm while you finish cooking the rest of the batter, preheat the oven to 200°F and keep the pancakes warm in the oven on a baking sheet.
- Make-Ahead: Mix together the batter and cook the pancakes as instructed. Allow the pancakes to cool on a wire rack before storing them in a container or plastic bag in the fridge for up to 2 days.
- Leftovers: If you make a big batch and have leftovers, you can store them in an airtight container or plastic bag in the fridge for up to 2 days.
- To Freeze: To freeze the cooked pancakes, allow them to cool on a wire rack before wrapping them in wax paper and allowing them to freeze flat in a storage container or plastic storage bag in the freezer. Use within 4-6 months for best quality.
- To Reheat: Reheat leftover pancakes from the fridge in the microwave for 45-60 seconds. Wrap the pancakes in a damp paper towel to keep them soft and moist. If reheating frozen pancakes, you can use the microwave or ideally the toaster oven (or regular oven) at 350°F and allow the pancakes to evenly warm and the edges and steam on the inside.
Nutrition
- Serving Size: 3 Pancakes
