Combine all pancake ingredients in a blender and process until smooth. Set aside.

Heat butter in a large pan over medium heat. When melted, pour small circles of about 3 tablespoon of batter onto the skillet (about 6 pancakes). Cook until the pancake is mostly set, bubbles appear throughout, and the bottoms are golden, about 5 minutes. Flip and brown the second side, another 3 minutes.

While pancakes cook, prepare the ganache - heat the cream until steaming, either in the microwave or on the stovetop. Add the chopped chocolate off heat and let stand for 5 minutes then stir until smooth. Stir in sweetener and salt and adjust, adding more sweetness to taste.

Serve pancakes with ganache, whipped cream, and raspberries, if using. Garnish with mint leaves.