Pancakes With Raspberry Lemon Jam (Paleo)

Total Time
25mins
Prep 15 mins
Cook 10 mins

adapted from paleomg.com

Ingredients Nutrition

Directions

  1. In a saucepan over medium heat, combine raspberries, lemon juice, and honey and bring to a boil, then reduce heat to very low. Cook until thickened a bit, then turn off.
  2. Whisk together eggs, almond milk, honey, and vanilla extract in a large-sized bowl.
  3. While continuously whisking, add coconut flour, tapioca flour, baking powder, baking soda, and a pinch of salt to the bowl. Whisk until batter is well combined.
  4. Grease a large skillet or griddle over medium heat. Once pan is hot, use a large ladle or pouring measuring cup to pour a pancakes on the pan. Use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the cooking pancake.
  5. Once bubbles begin to surface on the top of the pancakes, flip them (cook for 2-3 minutes each side).