Mini Chocolate Pancake Raspberry Stacks
Fresh raspberries, whipped cream, and mini chocolate chips stuffed between 3 layers of ultra-fluffy mini chocolate pancakes! These pancake stacks are a brunch must-have.
Servings 16 pancake stacks
Calories 135kcal
Ingredients
- 2 cups white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3 tablespoons vegetable oil
- 3 tablespoons agave syrup
- 1 large egg
- 2-1/4 cups milk
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons raspberry jelly
- 1-1/2 cups whipped cream
- Mini chocolate chips for sprinkling
Instructions
- In a medium bowl, combine flour, cocoa, salt, baking soda, and baking powder. In a separate large bowl, whisk agave, egg, milk, and vanilla. Whisk flour mixture into liquid until a smooth batter forms.
- Heat a lightly-greased nonstick skillet over medium-high heat. Cook pancakes in batches by 2 tablespoonfuls on hot skillet. Transfer cooked pancakes to a serving plate.
- Assemble the pancake stacks: In a small bowl, combine raspberries and jelly. Spoon whipped cream, raspberry mixture, and mini chocolate chips in between three mini pancakes and place on a serving tray. Repeat with remaining pancakes. Enjoy!
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 17.6g | Protein: 4g | Fat: 6.3g | Saturated Fat: 2.6g | Polyunsaturated Fat: 3.7g | Cholesterol: 22mg | Sodium: 98mg | Fiber: 2.6g | Sugar: 2.3g