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