Raspberry Pancakes

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1 ripe banana mashed

3 eggs

2 tablespoons almond butter

1 tablespoon coconut flour

½ cup raspberries

1 dash cinnamon (optional)


Mix the ingredients together (I use my blender) and pour silver dollar size pancakes onto a greased skillet with butter. The batter will be thin so just pour little pancakes. Place a few raspberries on each pancake. Cook on medium heat until bubbles form and stay on top. Carefully flip pancakes and cook a minute on the other side. Serve with butter, remaining raspberries, stevia and fresh squeezed lemon or you can serve with honey or maple syrup.


Dairy Free, Family Friendly, Gluten Free, Simple & Fast, Sugar Free

Project Details

As the kids are going back to school this breakfast will help you hold on to the taste of summer. These raspberry pancakes are so easy, so good, grain free, dairy free, and sugar free! These are also great without the raspberries!