Raspberry & Poppy Seed Almond Flour Pancakes
Serves: 2
  • 1 cup almond flour
  • 2 tablespoons brown rice flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 2 tablespoons poppy seeds
  • 1 tablespoon ground flax seeds
  • 2 teaspoons vanilla powder
  • 2 tablespoons applesauce
  • 1 tablespoon coconut oil
  • 1 cup (250ml) almond milk
  • 1 punnet raspberries
  • Coconut oil, for cooking
  1. In a medium bowl, whisk together the almond flour, brown rice flour, baking powder, sea salt, poppy seeds, vanilla and ground flax.
  2. In small saucepan over low heat, whisk together the applesauce, coconut oil, and almond milk until no longer lumpy. Remove from the heat and pour into the bowl with the dry ingredients. Fold in the raspberries.
  3. Stir until combined and set aside so the batter can rest, about 10 minutes.
  4. After 10 minutes, give the batter a stir, and heat up a skillet over medium-low heat and lightly grease with some coconut oil.
  5. When the skillet is nice and hot, use a ¼ cup measure to scoop the batter and drop onto the hot pan and cook for about 2-3 minutes, then flip. Cook for a further 1-2 minutes, then remove from the heat.
  6. Repeat until you’ve used up all the batter, greasing the pan as needed in between pancakes.
  7. Serve with some more maple syrup, coconut yoghurt, and extra fruit (I love kiwi!).
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/raspberry-poppy-seed-almond-flour-pancakes