Description
Gluten-free almond butter pancakes with a simple raspberry syrup.
Ingredients
- FOR THE RASPBERRY SYRUP:
- 1 quart Water
- 1 cup Sugar
- 10 ounces, weight Fresh Raspberries
- FOR THE PANCAKES:
- 1-½ cup Almond Flour
- 1 teaspoon Salt
- 4 teaspoons Flax Seeds
- 1 teaspoon Cinnamon
- ¼ cups Almond Butter
- ¼ cups Sour Cream
- 2 Eggs
- ¼ cups Honey
- Butter Or Non-stick Spray, For Your Griddle
- Slivered Almonds, Optional For Garnish
Preparation
For the syrup:
In a small saucepan, bring water to a boil. Add sugar and raspberries, turn heat down to simmer and simmer for 25-45 minutes, whisking every now and then until desired syrup thickness is reached. Remove pan from heat and allow syrup to cool some before serving.
For the pancakes:
In a medium mixing bowl, combine almond flour, salt, flax seeds and cinnamon. Set aside.
In a small bowl, combine almond butter and sour cream until smooth. Add the almond butter mixture into the dry ingredients. Add the eggs and honey and stir to combine.
Heat a griddle pan over medium heat and spray with nonstick spray or spread with butter. Use a 1/4 cup or your preferred size scoop and scoop the batter onto the hot griddle, leaving space between each pancake. Don’t crowd the pan—you’ll probably need to do this in batches. Cook pancakes on one side until bubbles begin to pop on the top, then flip and cook a minute or two more on the other side. Remove cooked pancakes to a plate and continue cooking the rest of the batter.
Serve pancakes topped with the raspberry syrup and a few slivered almonds, if desired. Enjoy!
