Raspberry Pancakes

Raspberry Pancakes

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!


Serves 1

1 tablespoon ground flax

¼ cup filtered water

¼ cup gluten-free, pancake mix (like Purely Elizabeth Grain Free)

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.

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