Raspberry Chocolate Pancake Bread
Ingredients
Dry Ingredients
-
2 ¼
cup
gluten-free pancake mix
-
1
teaspoon
baking powder
-
1
pinch
salt
-
⅔
cup
raw sugar
-
1
pinch
cinnamon
Wet Ingredients
-
1
large
egg
-
⅓
cup
egg white
-
¾
cup
unsweetened coconut or almond milk
-
1
teaspoon
pure vanilla
-
¼
cup
vegan butter or coconut oil (melted)
Add-ins
-
1
cup
fresh raspberries
-
⅓ to ½
cup
dairy-free mini chocolate chips
Vegan Option
-
½
cup
melted coconut oil
-
2
tablespoon
apple cider vinegar
-
1
teaspoon
baking soda
Instructions
- Preheat the oven to 350°F.
- Grease or line a 9×3 baking pan and set aside.
- Mix the pancake mix and dry ingredients in a bowl.
- Whisk together the egg, egg white, milk, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Fold in the raspberries and chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes.
- Drizzle with melted butter or coconut oil while warm and serve.
Nutrition Facts (estimated)
Servings
10 slices
Calories
243
Total fat
5.2g
Total carbohydrates
45.2g
Total protein
6.6g
Sodium
335.6mg
Cholesterol
18.6mg
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