In a mixing bowl, whisk together the oat flour, coconut flour, cocoa powder, baking powder, baking soda, and coconut sugar until well combined.
In a separate bowl, beat the egg. Then, add the almond extract and almond milk. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients. Stir gently to combine, being careful not to overmix.
Gently fold in the lightly mashed raspberries and chocolate chips into the pancake batter.
Preheat your non-stick skillet over medium heat, adding oil or cooking spray if needed.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles appear and edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Remove the pancakes from the skillet and serve warm with your favorite toppings.
