Lemon Raspberry Pancakes Healthy Recipe


  • half cup almond milk + 3 tablespoons (carton, unsweetened)
  • 1 tablespoon uncooked honey
  • 1 teaspoon vanilla extract
  • half of cup coconut flour
  • half cuptapioca flour
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • For the pancakes
  • three eggs, whisked
  • half teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • coconut oil, for greasing pan


  1. In a saucepan over medium warmness, add the first 3 substances: raspberries, lemon juice, and honey. Mix collectively and allow simmer. Once raspberries have damaged down, deliver heat to low to let thicken slightly.
  2. Whisk together pancake components: eggs, almond milk, honey and vanilla extract in a large bowl.
  3. Then, at the same time as continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the huge bowl. Whisk till batter is nicely blended.
  4. Grease a big pan or pancake griddle and place over medium heat. Once pan is warm, use a huge ladle to pour a pancakes length pancake at the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around at the top of the pancake.
  5. Once pancake has cooked and bubbles begin to surface at the pinnacle of the pancake, flip it. The pancake have to want to cook for 2-3 mins each aspect.
  6. Repeat with the relaxation of the pancake aggregate.