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    You are in: Home / Recipes / Pancakes With Raspberry Lemon Jam (Paleo) Recipe
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    Pancakes With Raspberry Lemon Jam (Paleo)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Napoleon Dynamite's Note:

    adapted from

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    Serves: 1-2



    Units: US | Metric


    1. 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. 2
      Whisk together eggs, almond milk, honey, and vanilla extract in a large-sized bowl.
    3. 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. 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. 5
      Once bubbles begin to surface on the top of the pancakes, flip them (cook for 2-3 minutes each side).

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    Nutritional Facts for Pancakes With Raspberry Lemon Jam (Paleo)

    Serving Size: 1 (187 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 489.9
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 4.7 g
    Cholesterol 558.0 mg
    Sodium 1183.2 mg
    Total Carbohydrate 70.8 g
    Dietary Fiber 8.2 g
    Sugars 59.0 g
    Protein 20.6 g

    The following items or measurements are not included:

    unsweetened almond milk

    coconut flour

    tapioca flour

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