For raspberry syrup: 12 ounces frozen raspberries 3/4 cup sugar 1-1/2 teaspoon cornstarch 1 Tablespoon water
For pancakes: 1/4 cup sugar 1/4 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1 cup gf flour 1 large egg 1-1/2 cup milk 3 Tablespoons melted unsalted butter 1/2 teaspoon vanilla 1/2 cup gf semi-sweet chocolate chips, plus more for garnish Sweetened whipped cream
In a saucepan combine frozen raspberries with sugar. Bring to a boil over medium heat. Reduce heat and simmer until berries begin to break down and release their juice.
Transfer to a blender; processing until smooth. Strain through a fine sieve into a clean saucepan.
In a small bowl, combine cornstarch and water. Whisk cornstarch mixture into raspberry sauce. Heat over medium-low heat until thickened. Keep warm over low heat.
Meanwhile, in a bowl, stir together 1/4 cup sugar, cocoa powder, baking powder and salt until well blended. Add gf flour and mix well.
In a small bowl, beat egg with milk, melted butter and vanilla.
Add liquid ingredients to dry ingredients and stir until just blended. Briefly stir in chocolate chips.
Heat a griddle or non-stick frying pan over medium heat. When hot, lightly butter pan. Spoon 1/4 cup portions of batter onto griddle, about 1/2 inch apart. Cook pancakes until edges look dry and bubbles start to form on surface. Turn pancakes and cook until lightly browned on other side.
Transfer to a plate and keep warm; repeat process with remaining batter.
To serve, stack 2 pancakes on a plate. Drizzle with raspberry syrup and dollop with whipped cream and a few chocolate chips.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.