Raspberry Pancakes

These healthy and delicious Raspberry Pancakes are suitable for low carb, gluten and dairy free lifestyles. They are easy to make! Just increase the quantities if you are making for more people.

5 from 2 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine Western

Servings

Calories 487 kcal

Ingredients

2 eggs whisked
1/2 cup raspberries fresh
1 cup almond flour
1 tablespoon chia seeds
1/4 cup almond milk or your favourite milk
1 teaspoon powdered stevia or 1/4 teaspoon liquid stevia optional
1 tablespoon coconut oil for cooking, plus extra for in between batches
Topping: 1 tablespoon coconut yoghurt and extra raspberries

Instructions

Mix Ingredients - Add all ingredients to a bowl and mix well.
Heat Oil - Heat coconut oil in fry pan on medium heat.
Make Pancakes - Use a small measuring cup to scoop out portions of the mixture and cook for 2-3 minutes each side, making sure the edges don’t touch. Repeat with the remaining mixture. You may need to use more coconut oil between batches.
Add Toppings - Top with coconut yoghurt and the extra raspberries

Notes

These pancakes are quite thick in texture, so that is something to keep note of in case you prefer the thinner pancake variety.

Nutrition

Serving: 1serveCalories: 487kcalCarbohydrates: 18gProtein: 19gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 104mgPotassium: 130mgFiber: 10gSugar: 3gVitamin A: 251IUVitamin C: 8mgCalcium: 225mgIron: 4mg

Keyword breakfast, low carb, pancakes, raspberry

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