Ingredients

The following ingredients have 2 Servings
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 3 eggs, whisked
  • 1/2 cup almond milk + 3 tablespoons (carton, unsweetened)
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cuptapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • coconut oil, for greasing pan

Instruction

  • In a saucepan over medium heat, add the first three ingredients: raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.
  • Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
  • Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
  • Grease a large pan or pancake griddle and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.
  • Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
  • Repeat with the rest of the pancake mixture.