Ingredients

The following ingredients have 4 Servings
  • 1 box of Krusteaz Gluten Free Pancake Mix or regular Buttermilk Pancake Mix or this pancake recipe:
  • 1 cup gluten free flour mix
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 tablespoon white vinegar
  • 3/4 cup milk (recommend almond milk or coconut milk)
  • 3 tablespoons avocado oil (or olive oil)
  • 2 cups fresh or frozen raspberries
  • 1/2 teaspoon lemon juice
  • 3 tablespoons coconut sugar
  • dash of salt

Instruction

  • Heat the griddle on medium heat.
  • Mix the pancake mix according to the box directions. Or make the pancakes from scratch: In a large bowl mix together the flour, baking powder and salt. In a small bowl whisk together the eggs, maple syrup, vinegar, milk and oil. Pour wet mixture into the dry mixture and combine but careful not to over mix. Let set 5 minutes and do not over mix. Should be lumpy. Pour slightly less than 1/4 cup batter onto a griddle that has been sprayed with cooking spray. Cook pancakes on medium-low heat for 2 minutes per side until the edges start to bubble and dry turning once and the other side will become golden brown. Careful not to burn them. It is not recommended to use coconut oil or spray as the pan may start to burn.
  • Raspberry Sauce:
  • In a medium saucepan, add 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low-glycemic index foods), and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.
  • Using a potato masher, mash up all the fruit so it a smoother consistency.
  • Reduce the heat and simmer for about 10 minutes covered. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.