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Chocolate Raspberry Heartcakes

Rebecca Pytell
  • minutes
  • Serves 1

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