| Total Fat | 19g |
| Total Carbohydrates | 47g |
| Cholesterol | 96mg |
| Sodium | 396mg |
| Potassium | 209mg |
| Dietary Fiber | 3g |
| Sugars | 20g |
| Protein | 7g |
In a large bowl, mix together yolks and sugar, while still whisking, add almondmilk. Carefully fold in whipped egg whites. Add and mix the melted butter and the vanilla.
In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes
Place chocolate chips, 2/3 cups unsweetened chocolate almondmilk, 2 tablespoons butter, and 1 teaspoon vanilla extract in a medium saucepan. Cook over very low heat for 5 to 10 minutes, stirring frequently, until chocolate chips are melted.
Over low to medium heat, pour ¼ cup of pancake batter on a well-oiled pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
When the pancakes are ready, pour the chocolate truffle sauce on top. NOTE: If the chocolate truffle sauce has hardened while you were making the pancakes, you can microwave it for 15-20 seconds. Garnish with raspberries if desired.
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