Lemon raspberry pancakes

10 mins
Cooking time
10 mins
2 Cups
a2 Milk® Fat Free Milk
3 Tbsp.
Lemon juice
1 tsp.
Pure vanilla
3 Cups
All-Purpose flour
3 Tbsp.
Cane sugar
2 Tbsp.
Baking powder
¼ tsp.
Eggs, beaten
1/4 Cup
Butter, melted, plus more for the skillet
2 Tbsp.
Lemon zest
Fresh raspberries, for garnish
Almond Butter Sauce/Drizzle
½ Cup
Almond butter
2 Tbsp.
Coconut oil, melted
  1. In a mixing bowl, combine the milk, lemon juice and vanilla.
  2. Separately, whisk together the flour, sugar, baking powder and salt.
  3. Incorporate the wet and dry ingredients.
  4. Add the beaten eggs and incorporate before stirring in the melted butter.
  5. Finally, fold in the lemon zest.
  6. Place a large iron skillet over medium heat and add about 1 Tbsp. butter.
  7. Once melted, distribute the butter across the skillet and pour ¼ cup batter per pancake.
  8. Once the batter forms bubbles throughout, flip to brown the other side.
  9. To make the Almond Butter Sauce, whisk the almond butter and melted coconut oil together in a small mixing bowl.
  10. Serve the pancakes with the sauce and top with fresh raspberries as desired.
Serving size 284g
Total Carbohydrate
Total Fat

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