Doesn't this look amazing?! It sure tasted divine and it's even vegan, healthy and filled with fiber and protein. It's the perfect breakfast, dessert or actually just whenever you feel like having something rich in chocolate flavor and sweetness.
I just used the recipe for this chocolate cake and added some mashed raspberries mixed with coconut flour in the middle of the pancake before baking it for 30 minutes at 200 degrees Celsius or 400 degrees Fahrenheit.
To make it even more delicious, I had it with some scoops of my banana ice-cream sprinkled with cocoa nibs. You can also top it with peanut butter or more berries.
If you have some pancakes left, just store them in the fridge and heat them up in the microwave, toaster or enjoy them cold.
You can also cut them into chunks and sprinkle them on a smoothie bowl or on oatmeal.