Raspberry Pancakes (paleo, GF)

Raspberry- Pancakes-paleo-perchancetcook-6Pancakes. Of all the recipes or foods that I attempt to paleo-ize, pancakes have been the most difficult for me. I’m not sure if it is the almond flour, or the coconut milk, but it has been quite tricky to make a good old non-processed pancake. I have attempted to make paleo pancakes maybe 11 times! I was about to give up, well actually, I did give up, but I was really in the mood for pancakes this weekend, so I decided to try one more time.

I’m glad that I did because these were great. This recipe is the first paleo pancake recipe that actually has made me say, “these are good!”

Raspberry- Pancakes-paleo-perchancetcook-3Raspberry- Pancakes-paleo-perchancetcook-5I couldn’t resist cooking these with raspberries. Ever since I tried the raspberry pancakes from Charlie’s Sandwich Shop in Boston (which are the absolute best pancakes that I’ve ever had in my life), I have happily been throwing raspberries on any sort of pancake that comes my way.

Raspberry- Pancakes-paleo-perchancetcook-4This recipe makes two medium-large pancakes and since they each take up a lot of room in the pan, I had to make them one at a time. I expected that these two pancakes would be a meal for me alone, but it actually was perfect for two because they are so filling. That is one of the perks of cooking with almond flour, and I was happy that one pancake was enough for me.

Raspberry- Pancakes-paleo-perchancetcook-2Even though I really liked these pancakes, my non-processed pancake exploration is not over, so I’d love to hear of any tips or modifications that others have for a great non-processed pancake.

Weekend pancakes are the best! Enjoy 🙂

Raspberry- Pancakes-paleo-perchancetcook-7

Raspberry Pancakes
Cook time
Total time
Serves: 1-2
  • 2 tsp olive oil
  • 1 cup almond flour
  • 2 eggs
  • ⅓ cup coconut milk
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 Tbs lemon juice
  • 1 Tbs coconut flour ( I like Nutiva Organic for quality and price)
  • 1 Tbs coconut oil
  • 1 Tbs honey
  • 10 raspberries
  1. Mix the almond flour, eggs, coconut milk, salt, baking powder, lemon juice, coconut flour, coconut oil and honey all together in a large bowl.
  2. Put the olive oil in a large frying pan and heat over medium high heat.
  3. Divide the batter to make 2 medium-large pancakes.
  4. Cook one pancake at a time by pouring half the batter on the pan in the shape of a circle.
  5. Pat the batter down with the bottom of a spoon.
  6. Put around 5 raspberries on top of the pancake (if you want more, add more).
  7. Flip the pancake after 4 minutes. Then remove from the pan after another 2 minutes. It should be golden on both sides.
  8. Repeat with the other half of the batter.
  9. Yields 2 medium-large pancakes.

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