Show someone a little love with a batch of Chocolate Raspberry Heartcakes for a delicious & healthy, but decadent breakfast! A simple pancake recipe that’s gluten-free, nut-free, single-serve, & vegan so the love can be shared with all!
In a bowl, mix all dry ingredients together, then add the water, extract, and raspberries.
Mix until you have a nice smooth batter and let it sit while you heat up a non-stick pan.
Heat a greased skillet or non-stick pan over medium heat.
Grease your heart molds with oil as well (if you don’t have one, just make regular pancakes.)
Place the mold in the center of the pan and then pour in about ⅓ of the batter to the mold.
Cook until bubbles form on the surface and the edges seem dry, about 2 minutes. Lift the mold off (you may need to push the edges a bit with a knife) and flip with a spatula to cook the other side, about another 2 minutes.