Instructions

• In a large bowl, mix together the flour, baking powder and salt. Set aside.
• In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, coconut sugar, melted coconut oil and vanilla extract. Stir to combine, then slowly whisk in the almond milk.
• Fold the dry ingredients into the wet ingredients and mix to form a batter. Stir in the raspberries and chocolate.
• Heat some of the coconut oil in a non stick skillet over a medium heat. Add ⅓ cup of the pancake batter to the skillet for each pancake, and cook for 3-4 minutes until bubbles form along the edges.
• Flip the pancakes over and cook for a further 2-3 minutes. Repeat this process with more coconut oil until the remaining batter has been used up.
• This recipe makes 6 large pancakes, allowing 2 pancakes per serving.