Raspberry Lemonade Pancakes

When I think of the summer, I think of tons of fresh fruit, lots of sunshine and heat and sitting on the back deck sipping on some delicious lemonade.

So I thought, why not make a summer-themed pancake recipe?!

Introducing the raspberry lemonade pancakes!

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Why not incorporate a favourite summertime beverage into a breakfast meal? The more summer themed food, the better I say!

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Raspberry Lemonade Pancakes

Adapted from about.com

Makes 8-10 small-medium sized pancakes

  • 1 cup spelt flour
  • 1 egg replacer
  • 3/4 cup almond milk
  • 2 tbsp agave
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 tbsp baking powder
  • pinch of sea salt
  • 1/3-1/2 cup raspberries, fresh or frozen

In a large bowl, add all of the ingredients except the raspberries together. Mix the batter together until smooth and clump free.

In a large pan over medium heat, add a little vegan butter or coconut oil to coat the pan.

Once the pan has reached the right heat, pour pancake batter by the tablespoon onto the pan. Add a couple tablespoons of batter per pancake, but you can make them as big or a small as you want.

Once the pancakes are on the pan break up the raspberries and sprinkle them onto the pancakes while they are cooking.

Cook pancakes for 2-4 minutes on each side, but make sure you keep an eye on the pancakes to ensure they don’t burn!

Once fully cooked, remove from pan and plate immediately.

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