Raspberry Almond Pancakes
Serves 4
10 mins prep
15 mins cook
25 mins total
Light and fluffy raspberry almond pancakes filled with fresh raspberries, topped with a vanilla maple yogurt whipped cream, and candied almonds.
Raspberry Compote
Pancake Sauce
Pancake Batter
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Raspberry Compote
The "Raspberry Compote" is actually so simple, all you need to do is let frozen raspberries defrost in a bowl while you prep everything else. Or you can defrost them briefly in the microwave, you just don't want them to actually start cooking.
Candied Almonds
Here is my recipe for candied almonds! Just let them cool off and then chop them up finely to sprinkle over the pancakes.
Pancake Sauce
In a medium bowl add in the cold heavy cream, maple syrup, and a pinch of salt, whip until it thickens but it should still be fluid, not stiff peaks.
Spoon in the vanilla skyr or yogurt and whisk to combine. Store in the fridge until ready to use.
Pancake Batter
In a medium mixing bowl, add in the almond flour, regular flour, baking soda, baking powder, sugar and salt.
In a separate bowl add in the yogurt, milk, egg, vanilla, almond extract, and olive oil. Use a fork or whisk and whisk to combine.
Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
Pour the whisked wet ingredients into the dry and use the fork or whisk to mix until just combined.
Rinse and add in the fresh raspberries. Use a flat rubber spatula to fold the raspberries into the batter.
Cook the Pancakes
If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.Use a ladle or measuring cup to scoop about a quarter of the pancake batter onto the pan. If it's too tall, use the back of the ladle to lightly swirl it out on the pan, but keep it thick!
The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown - almost a deep golden.
Once it's ready to flip, quickly and confidently slide the spatula under the pancake, just to the right of center if you're right handed (opposite if you're a lefty) and flip.
If any of the batter flys a little outside the edge of the pancake just nudge it back under.
Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.
If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.
Serving
Top the pancakes with a generous pour of the pancake sauce, the defrosted raspberries, a sprinkle of candied chopped almonds, and a dusting of powdered sugar!