Raspberry Pancake Recipe

Who doesn't love pancakes? Growing up they were our go-to breakfast item for sleepovers, mom would get up early and make homemade syrup with fresh fruit and delicious pancakes for all of us. It was always so good! So we thought we would share one her yummy recipes with you! These are easy to make and taste amazing- best yet they don't have any artificial colors or flavors.

Ingredients:

1 cup of organic flour
1 1/4 teaspoon of non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon Himalayan Pink Salt
2 free-range cottage eggs
1 cup of cream, half and half or sour cream
1/2 cup milk
coconut oil

Direction:

Place dry ingredients starting with flour in a mixing bowl. Add your eggs (beaten) sour cream and milk to the top and let sit 5 -6 minutes. You will start to see the cream or sour cream and eggs reacting to the leavening. This will make your cakes more fluffy. Gently fold in the ingredients. Do not over mix. Cook on an oiled griddle on medium heat. When bubbles form on top and pop making air holes, flip your pancake. When finished keep on a plate in a warm oven until all are done and ready to serve.

Ingredients:

1 1/2 Cup Raspberries

2 Tablespoons Lemon Juice

1/2 Cup Honey

Directions:

Place ½ cup of blueberries in a blender and blend well, add lemon juice. In a small pan put honey and add your berry puree. To this add remaining berries and heat gently. Keep warm and pour over buttered warm pancakes.

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