I had some raspberries ready to rot in the fridge so decided to quickly add them into something for my husband's breakfast. I usually make jam with fruit that is starting to go bad, but then I decided to make pancakes - for whatever reason. My husband was in a rush yesterday morning so I had to make this quickly, snap a picture, and put them in some tupperwear to go (he's spoiled, I know). Pancakes can be really unhealthy when made with either pre-made pancake mix, as they usually are full of additives and tons of sugar. If you have never made pancakes at home before, just know that you should start doing so from now on, especially for your kids! They are just as easy to make at home than they are from an unnatural gross package - no matter how healthy and "organic" the box says it is.
One of the easiest ways to sweeten pancakes (or almost anything you are baking) is to add a very ripe banana. The sugar content in bananas increases as it ripens, and as I hate really ripe bananas, that is when I either freeze them for future smoothies or mash them into a pancake, bread, or smoothie.
These pancakes are only made using a few ingredients, and you can swap out the raspberries for whatever fruit you like. Bluberries, sliced bananas, or even no fruit at all works. Nuts and seeds are great to add a little healthy fat and crunch to the pancake. I topped these pancakes with raw almond butter, which if you have never done this before, start now. There is no need for sugary maple syrup.
*to make this recipe vegan, use a flax egg instead (mix 2 tbsp ground flax seed with 6 tbsp water)
Serving size: 5 small pancakes
1 cup almond flour (any nut flour or whole wheat flour will work)
1 tsp baking powder
1 ripe banana, mashed
1 tsp ground cinnamon
1/2 cup almond milk (any milk will work)
1 pinch kosher salt
3/4 cup raspberries
2 tbsp almond butter
1 tbsp coconut oil
In a medium bowl, beat the egg with banana and almond milk. In another medium bowl, whisk the almond flour with the baking powder, cinnamon and salt. Whisk in the egg mixture until incorporated and add in the raspberries. Mix well.
Heat a griddle or nonstick skillet and grease with coconut oil. For each pancake, scoop 2-3 tbsp mounds of batter on the griddle and cook over medium heat until golden brown; flip and cook the other side. Top with almond butter.