Gluten-Free Chocolate and Raspberry Pancakes

Pancakes

1. In a large bowl, whisk together the gluten-free flour, cocoa, sugar, baking powder, baking soda and salt, then set aside.
2. In another bowl, whisk together the eggs and buttermilk. Pour the buttermilk mixture over the dry ingredients. Whisk until just combined—don’t over-mix—a few lumps are okay. Let the batter rest for 10 to 15 minutes.
3. Heat a large non-stick frying pan over a medium heat and brush with some of the oil. Once the pan is hot, adjust heat to medium-low. Using 75 ml batter per pancake, cook the pancakes in batches for about 1-2 minutes, until bubbles start to form. Flip and cook for the same amount of time until golden on the bottom. Brush the skillet with more oil as needed.
4. Assembly: Meanwhile, finely chop 1 bar Lindt Excellence Raspberry. Place in a heat-safe bowl and set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred.
5. Using a vegetable peeler, shave flat thin shavings from the remaining bar of Lindt Excellence Raspberry away from you onto a parchment paper-lined plate.
6. Whip the cream with the icing sugar using an electric whisk until stiff peaks form.
7. Serve the pancakes with the melted chocolate, and a dollop of whipped cream. Garnish with fresh raspberries and shaved chocolate.

Tips: To keep pancakes warm, place in preheated oven to 275˚F (140˚C) on a wire rack so they don’t get soggy.

Alternatively, place the chopped chocolate in microwave safe bowl. Microwave on medium, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.

You can also substitute store-bought buttermilk with homemade buttermilk. For 1 cup (250 mL) of buttermilk: add 1 tbsp (15 mL) lemon juice or white vinegar to a measuring cup. Fill with milk to measure 1 cup (250 mL). Let stand for 10 minutes.