Raspberry Dark Chocolate Chip Pancakes Recipe

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These raspberry dark chocolate chip pancakes are a decadent treat that still keeps you on track with your eating plan!

Every once in a while, you need something a little decadent. Special occasions happen, and it’s nice to know that you can really enjoy a delicious treat without breaking your eating plan.

I made these Raspberry Dark Chocolate Chip Pancakes for a special occasion for Mini Chef. He made me promise not to talk about it, so I won’t. But suffice it to say that it was definitely a very special day, and he deserved a very special breakfast.

A stack of Clean Eating Raspberry Dark Chocolate Chip Pancakes sit stacked high on a white plate. You see a closeup of the pancakes, with the raspberries and the chocolate chips sitting on top of them.

This is what I love about clean eating. You don’t have to feel deprived or skip out on the truly delicious stuff. The only difference is, you have to make it at home. But I’m finding that, more and more, I prefer to cook for special occasions rather than go out to a restaurant. I think over time, your tastes buds change even more than you could have imagined when eating clean. And that’s a wonderful thing!

MORE CLEAN EATING RECIPES:

Enjoy!

Copyright Information For The Gracious Pantry

RASPBERRY DARK CHOCOLATE CHIP PANCAKES RECIPE:

Clean Eating Raspberry & Dark Chocolate Chip Pancakes Recipe

Clean Eating Raspberry & Dark Chocolate Chip Pancakes

A decadent treat without the cheat! Clean eaters everywhere can stay on track while still enjoying a special breakfast for any special occasion.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 (3 inch) pancakes
Calories: 89kcal
Author: Tiffany McCauley

Ingredients

  • 1 cup whole wheat pastry flour (affiliate link)
  • 3 tbsp. dark chocolate chips (chopped if large), I used the Enjoy Life brand
  • ½ cup fresh raspberries
  • 1 large egg
  • ½ tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1 cup unsweetened almond milk (regular milk works too)

Instructions

  • In a large mixing bowl, whisk together all of the ingredients until you have a smooth batter with only a few lumps from the berries and chocolate.
  • In a large skillet, cook your pancakes as usual with a bit of oil.
  • Note that the best way to get these to cook completely is to get each side cooked and then flatten each pancake so that anything raw in the middle will ooze out the sides a it. The flatter you make them, the easier to ensure that they will cook completely through.
  • Top with a little honey or maples syrup, a few extra raspberries and chocolate chips, and serve.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1pancake | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 49mg | Potassium: 97mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 0.7mg

This recipe from the Gracious Pantry archives, originally published 5/19/14.

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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32 Comments

  1. Could I use a different flour…say coconut or almond? What about coconut milk instead of almond. I’m still very new to swapping things out. 🙂 Thanks in advance if you have a moment to answer. 🙂

    1. Lorie – I don’t recommend those changes. I have coconut flour pancakes in my pancake section (recipe index under breakfast heading). You can add chocolate chips and raspberries to those. 🙂

  2. Jessica @ A Kitchen Addiction says:

    Love the dark chocolate raspberry combination! These sound so good!

  3. Just wanted to say that I love your site! I’m so excited to start eating better and more naturally. I do have a question about this recipe, though. Why doesn’t it have any leavening agents in it? Baking powder, soda? I was about to make it but then noticed that and I’m nervous to make whole wheat pancakes without anything to help make them fluffier. Thanks!

    1. Tricia – You can add some if you like, I just didn’t feel it was necessary. These are not really meant to be the fluffy kind of pancake you would get from a box mix. Let me know how you like them!

  4. So, I made them yesterday and they were delicious! I did add baking powder and baking soda, but I’m excited to try them without. I loved that I didn’t have to serve them with syrup or anything – the chocolate and berries made them sweet enough.

  5. I made these this morning and they were fantastic! It was the first time I’ve ever cooked with almond milk and whole wheat flour. They turned out very nice. The dark chocolate and raspberry combination was heavenly.

  6. Hilary Cook says:

    Can we say YES PLEASE!? Those look so good. Thanks for sharing.

  7. Can we substitute egg beaters for the regular egg? And if so how much?

    1. Dawn – You could, but I’m not sure if egg beaters qualifies as clean, or if it would turn out the same. I’ve never used them.

  8. Ok thanks. I haven’t read up on the whole clean food thing much. Just like to keep my eyes open for healthier options and ideas. These pancakes were awesome! I made them for supper tonight. I’m going to make them again soon and use blueberries next time!

  9. Just wondering if these would freeze well? Thank you!

  10. I’m not sure if I can get that kind of flour where I live..is spelt flour an okay alternative? 🙂 Thanks!

    1. Nicola – Sure. The pancakes may be a little more dense and coarse, but the flavor will be the same.

  11. Can these be frozen? I only ask because I would want to save any that were made if we do not eat them all, probably not a challenge though. LOL. 🙂

    1. Laura – I don’t see why not. Maybe just put a piece of parchment between the pancakes so they don’t freeze together too much. Enjoy!

  12. Oh my! These are yummy! I used half raspberries and half strawberries. I also chopped them up so they’d be throughout the pancakes more. I’ve always been an “out of the box and just add water,” kind of gal but I entered a clean eating challenge and am now trying to stick with it. I can’t give up my pancakes forever so these were the first clean eating pancakes I tried. I was nervous at first because I’m used to pancakes being drenched in syrup. I made these and put a tiny drizzle of honey on them. My toddler wasn’t a fan at all so it just meant more for me! I normally dont like pancakes that have been refrigerated but I ate the leftovers for the next two days and they were just as good as the first day. Can’t wait to make them again!

    1. Melanie – That’s wonderful!! I’m so happy you enjoyed them! Clean eating should never be flavorless or boring!

  13. Sound and look delicious!

  14. These sound so good. I will give them a try, I believe my son will love them. Thanks for your recipe.

  15. Hi! How many does this make and what would you say is the serving size? Thanks!!

    1. Ana – That will totally depend on the size you make them. I would just make a batch and then divide the final yield into whatever you get from a nutrition calculator. Not sure there’s really any other way to do it. Sorry I can’t be more help!

  16. I have baking and arrowroot flour what pancakes and or clean eating can I make with those
    thank you for your help

    1. Pamela – I’ve heard of arrowroot powder, but never flour. Is it the white, powdery stuff? What’s the consistency like?

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