Raspberry-Almond Butter Pancakes
Raspberry-Almond Butter Pancakes is a decadent breakfast recipe that can easily be made vegan and gluten-free. A delicious take on traditional pancakes that also comes together in 15 minutes.
Jack Johnson’s hit song completely sold me on the idea of ‘Banana Pancakes’, so much so that that used to be my go-to for yearssss on end. But imagine this: swapping out the bananas for juicy raspberries and a generous dollop of almond butter…pure ABUNDANCE.
I’m telling ya, these pancakes are phenomenal. In less than 15 minutes you have a gorgeous stack of warm pancakes dripping in maple syrup, overflowing with creamy almond butter and studded with juicy California Giant Berries raspberries ready for your indulgence. And the best part is that these pancakes only get healthier the more you add in the raspberries and almond butter. Talk about a permission slip to go all out in the pancake arena! California Giant’s raspberries are loaded with healthy antioxidants, vitamins and minerals that work for your body’s vitality and are bursting with sweetness. And I can’t even tell you how gorgeous it is once you cut into the stack and see pops of ruby red berries hidden within the layers of pancake…I’ll let you enjoy that imagery for a second ;)
Enjoy these decadent, luscious, yet healthy pancakes!
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Almond Butter and Raspberry Pancakes
Makes 6-8 pancakes
1 cup all-purpose flour (or gf-flour)
1 teaspoons baking powder
2 tablespoon honey or maple
2 tbsp almond butter
1 cup California Giant Raspberry
1 egg ( or 1 flax egg if vegan)
1 cup almond milk
2 tablespoons melted coconut oil, divided
Top with almond butter, maple and fresh raspberries
Mix all the ingredients into a medium bowl until it creates a smooth batter.
On medium heat, warm your frying pan with half of the coconut oil. Add your batter and cook the pancakes on one side until the batter starts to bubble slightly in the center. Flip the pancakes over and cook until golden brown on the other side. Add more coconut oil to the pan once you have a new batch of batter to cook. Top with extra almond butter and berries. Enjoy!
