Lemon raspberry pancakes

Lemon raspberry pancakes

Difficulty
Easy
Preparation
10 mins
Cooking time
10 mins
Servings
4
2 Cups

a2 Milk® Fat Free

3 Tbsp.

Lemon juice

1 tsp.

Pure vanilla

3 Cups

All-Purpose flour

3 Tbsp.

Cane sugar

2 Tbsp.

Baking powder

¼ tsp.

Salt

2

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.

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