INGREDIENTS
1
Heart-shaped pancake molds
3 tbsp
Raspberries, Frozen or Fresh
1
Chocolate stevia syrup
1 tsp
Ener-g egg replacer
3 tbsp
All purpose gluten-free flour
1/2 tsp
Baking powder
2 tbsp
Buckwheat flour
1 tbsp
Cocoa powder, Unsweetened
1/4 tsp
Raspberry extract
1/3 cup
Water