Raspberry Pancakes

Its late.. which means its almost breakfast and I know exactly what you should make.

 

How could you not.

I mean raspberries are the best fruit known to man and pancakes are like fluffy, delicious cakey, carby deliciousness..
These ones are actually gluten-free, light, low carb and dare I say… freakin fantastic?

Raspberry Pancakes

Makes: 3-4 pancakes

Ingredients:

• 1/3 C. Coconut flour
• 2 T. Gluten free rolled oats- may sub normal but obviously won’t be gf.
• 1/4 tsp baking powder
• pinch of salt
• 2 T unsweetened applesauce
• 1 packet of stevia
• 1/3 C. Almond breeze unsweetened vanilla milk
• 1 whole egg
• 3 egg whites
• 1 T extra virgin coconut oil
• 1/2 C. (Handful or 2)  Fresh/frozen Raspberries

Directions

1. Combine all dry ingredients together besides raspberries
2. Combine all wet ingredients together
3. Mix together then gently fold in raspberries
4. Mixture will be thick!
5. Pour onto hot skillet and cover with lid and cook for 3-4 minutes, these pancakes will not bubble like bisquick. Flip and repeat on the other side
6. Top with the remaining raspberries you didn’t eat while they were cooking.. and a little almond butter, banana, maple syrup, whip cream, ice cream, chocolate.. I’m being flexible here folks.
7. Devour.

Best breakfast since ever.