Pancakes With Raspberry Lemon Jam (Paleo)
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
4 pancakes
- Serves:
- 1-2
ingredients
- 236.59 ml raspberries
- 29.58 ml lemon juice
- 29.58 ml honey
- 3 eggs, whisked
- 118.29 ml plus 3 tablespoons unsweetened almond milk
- 14.79 ml raw honey
- 4.92 ml vanilla extract
- 118.29 ml coconut flour
- 118.29 ml tapioca flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 0.25 ml salt
- coconut oil, for greasing pan
directions
- 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.
- Whisk together eggs, almond milk, honey, and vanilla extract in a large-sized bowl.
- 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.
- 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.
- Once bubbles begin to surface on the top of the pancakes, flip them (cook for 2-3 minutes each side).
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RECIPE SUBMITTED BY
heatherhopecs
United States