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Gluten-Free Chocolate and Raspberry Pancakes

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Gluten-Free Chocolate and Raspberry Pancakes

Posted by Marie BucklinPairings & Recipes

Served with melted Lindt EXCELLENCE, whipped cream and fresh raspberries, this yummy pancake breakfast will wow any morning crowd.


Level of Difficulty: Easy

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serves or Makes: 6 servings or 18 pancakes




4 cups gluten-free plain flour 

1/4 cup cocoa powder, sifted

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup granulated sugar

2 eggs, at room temperature

2 cups buttermilk

1 tsp vanilla extract

2 tbsp oil (canola, sunflower or vegetable)


Assembly & Garnish

2 (100g) bars Lindt EXCELLENCE 70%, divided

1 cup whipping cream

1/4 cup confectioner’s sugar 

2 cups fresh raspberries 



1.      Pancakes: 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 1/3 cup 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 70%. Place in a heat-safe bowl 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 70% 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.



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

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

Substitute with homemade buttermilk. For 1 cup buttermilk: add 1 tbsp lemon juice or white vinegar to a measuring cup. Fill with milk to measure 1 cup. Let stand for 10 minutes.

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