Pancakes With Raspberry Lemon Jam (Paleo)

adapted from paleomg.com

• Ready In: 25 mins
• Serves: 1-2
• Yields: 4-5 pancakes

Ingredients

• 1  cup raspberries
• 2  tablespoons lemon juice
• 2  tablespoons honey
• 3  eggs, whisked
• 1⁄2 cup  plus 3 tablespoons  unsweetened almond milk
• 1  tablespoon raw honey
• 1  teaspoon vanilla extract
• 1⁄2 cup  coconut flour
• 1⁄2 cup tapioca flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  pinch salt
•  coconut oil, for greasing pan

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).