Raspberry Chocolate Chip Pancakes


Hello and Happy May Day! It’s been a while since I last blogged here, so let’s have a small update.

  • As you know, I’m a community leader for Pressgram, so it was very exciting when it became a featured app in the App Store! Being featured is one of those big mysteries, so it was truly an honour for myself and everyone on the team.
  • With the rest of the Pressgram team (and some new testers!) I’m currently alpha testing John Saddington’s (the creator of Pressgram) newest app called Desk Publishing Machine that will be for the Mac desktop. You might’ve seen my posts on my other blogs written and published with it. You can keep up to date with the app’s progress, and learn more about it, on its blog. And if you’re interested in alpha testing, click here.
  • I’m also almost done writing a first draft for a story that I started last month (you might’ve seen my tweet about it), then it’s editing time. I’m keeping details close to my chest for the time being, but I can say that it’s a sort of a short story and I’m hoping to have it illustrated. I’ll be sharing more details in due time on my writing blog, Writer’s Bone, when I’m ready so keep an eye out!

So, those are three things. I’ve also been reading a lot, as usual – currently historical fiction (Hundred Years Wars/Wars of the Roses period) and the real period of history that is the subject of my historical fiction reads as well as Tom Standage’s books about the Turk, a chess-playing automaton, (reviewed here) and the history of the telegraph.

Now, on to the recipe! Since the first day of making these pancakes (about three days ago), we’ve been having them everyday and not just for breakfast but dessert as well. We’ve had them with butter, raspberry jam, although they’re good even plain without condiments.


The batter used is almost the same as the one for the basic gluten-free pancakes, except that I ran out of mochiko flour (sweet rice flour) and instead used what flours I already had and it worked marvellously. In fact, I’d say that the batter for these pancakes are a little bit lighter. They also can be flatter, not having as much rise depending on the power of the baking powder you use. (I ran out of baking powder and the one I’m currently using has monosodium phosphate, which made the pancakes – pictured – a little more fluffy and made them rise a bit more, as well as making bubbles appear in the pancake batter immediately. The baking powder I previously used cream of tartar, I think. You can read more about baking powder here in this helpful post from Jeanne at The Art of Gluten-Free Baking.)

One more thing: the batter becomes a blue-grey colour after a while, after you’ve added the raspberries and chocolate chips, and that’s okay! The pancakes will still look and taste fantastic, as I – and everyone else who’s had these pancakes – can attest.

My favourite part about eating these pancakes? Finding the raspberries inside; the chocolate is a nice compliment to the raspberries’ sweetness. It’s dessert!

That's what I'm talking about!
That’s what I’m talking about!

Raspberry Chocolate Chip Pancakes

Depending on size, makes about 18 to 24 pancakes

1 cup brown rice flour
1/2 cup millet flour
3/4 cup tapioca starch
3 tsp baking powder
6 eggs
1 cup coconut milk
1/8 cup honey
About 1/2 to 3/4 cup frozen raspberries
Handful of semisweet chocolate chips (about 1/6 cup, if you’re measuring)

Mix the flours and baking powder together in a large bowl or other vessel and create a well in the centre.

Beat the eggs and stir in the coconut milk. Pour the wet ingredients into the dry and whisk together until fully mixed. Add honey. Gently stir in the raspberries, then chocolate chips – as you stir, the batter will get pretty pink streaks!

Heat the pan over medium heat. Once the pan’s hot, add a small amount of butter or coconut oil. Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per). When bubbles start appearing on the surface and the edges are firm, flip the pancakes and cook until the other side is nicely browned. Repeat until all the batter is used. Note that you may have to stir the batter occasionally, as the chocolate chips sink to the bottom.

Serve and enjoy!

Peach Pancakes

peach pancakes 003

It’s this time of year that it’s the general rule that pies and all manner of fruit desserts are made, because there is more than enough fruit to know what to do with. We can’t eat all that fruit. In my family, though, eating fruit has never been a problem and, especially when it’s summer, it’s not known to hang around long.

So, you can imagine that with any fruit-centric recipes, that fruit is put aside or specifically bought for that purpose. When I received The Smitten Kitchen Cookbook for my birthday, the first recipe that jumped out at me was a recipe for sour cream and peach pancakes. It’s only taken me until last week or so to make it – I was waiting for the peaches. But the peaches kept on getting eaten up, with coconut milk and honey, until I stealthily saved one for pancakes before they were all gone.

peach pancakes 009

Continue reading “Peach Pancakes”

Birthday Pancakes


Yesterday was my sister’s birthday and I wished her happy birthday with pancakes (see photo, above). It took me three tries to get it right. I envisioned the letters as looking a little tidier and, afterward, honestly felt like Hagrid when he gave Harry his birthday cake (though, no spelling mistakes, as my sister duly pointed out).

My sister’s blog is here, where she posts about her art (including behind the scenes/process posts, which are always fun). You might remember that she illustrated the chocolate cupcakes post from April. 😀

If you’d like to write a message on your pancakes, here’s how to do it. Unfortunately I didn’t take any photos of the process, but it’s fairly easy. No special equipment required.

First, make your pancake batter (I used this recipe – it’s become my family’s favourite) and have your pan ready. It should be hot, with some melted butter or coconut oil.

Put some of the batter into a small ziplock bag, seal it, and twist. Snip off a small opening at the corner and carefully pipe the letters on to the pan. (You could also use a pastry bag, a squeeze bottle, or a syringe – whatever works or is easier for you and what you have on hand.) Write the letters backwards, as they’ll be reversed when it’s time to flip the pancake.

Once your message is done, pour batter over the letters. Once the edges are dry and bubbles appear on the surface, flip pancake. Cook until the other side is browned, about 1 to 2 minutes. Transfer to a plate and serve!