Lemon Raspberry Pancakes

Sunday means brunch or meal prep to many, so whether you find yourself looking for a healthy family breakfast option for the weekend, or want to make a fab pancake that will last you all week long {I freeze them and toast for a quick brekkie!} these gems are a winner.

Seeking brunch balance? Serve these with mimosas and cut the guilt of “real” pancakes packed with butter and sugar. Seeking a clean week of healthy eating? Sub these as part of your breakfast routine throughout the week!

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Healthy Lemon Rasbperry Pancakes

These are a great pancake option, as they have easy options to be vegan, gluten free, soy free, nut-free, and dairy free.

Ingredients:

  • 1 C GF {Gluten Free} flour
  • 1 C GF oats
  • 1/4 C applesauce
  • 1-2 eggs {or use extra 1/4C applesauce}
  • 1 tablespoon maple syrup
  • 1 scoop vanilla Perfect Fit {optional} or sub with an extra 1/4 C GF flour OR 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons pure vanilla extract
  • Zest of 1 organic lemon zest {inside batter}
  • Extra lemon zest {for topping}
  • 1 C organic raspberries {or blueberries}
  • 1/4 cup berries {to top}
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons coconut sugar
  • 1 tablespoon raw, local honey, melted
  • 1/4 C orange juice
  • 1/4 C unsweetened coconut milk
  • 1/4 cup original Sealand Birk or extra OJ or milk
  • 2 tablespoons coconut oil

Directions:

  1. Add all dry ingredients in one bowl and mix
  2. Add all wet ingredients in a second bowl and mix
  3. Add both bowls into one and stir until blended
  4. Heat skillet to 350 degrees F
  5. Spray skillet with coconut oil or add 1/2 tablespoon solid coconut oil or liquified and coat evenly
  6. Pour 1/4 C scoops of batter into skillet and brown each side until fully cooked
  7. When pancakes are cooked, set aside. When ready to serve, top with additional raspberries and/or blueberries and lemon zest for appearance
  8. Drizzle with raw honey or maple syrup and serve
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