Few things are as tasty as a stack of fresh raspberry pancakes. The sweet and tart flavors of the raspberries perfectly complement the rich and fluffy texture of the pancakes, making for a delicious breakfast dish. This recipe is easy to follow and takes just minutes to prepare, so you can enjoy a delicious breakfast any day of the week. Give these raspberry pancakes a try today!
Recipe
Serves 1
1 tablespoon ground flax
¼ cup filtered water
¼ cup gluten-free, pancake mix (like Birch Benders Paleo)
1 teaspoon coconut oil
2 tablespoons almond butter OR sunflower seed butter
½ cup fresh raspberries
How to Prepare
Mix together flax and water, then allow to sit for 5 minutes for the flax to absorb some water. Whisk in pancake mix.
Add coconut oil to a large skillet over medium heat. When hot, pour batter into the pan to make three 4” pancakes. Cook until bubbles form on top, then flip and cook for 1 to 2 minutes longer or until cooked through in the centers. Top with almond/sunflower butter and berries.
