Raspberry & almond pancakes
Servings 1
Ingredients
The pancakes
- 1 egg
- 50 g raspberries (a handful)
- 3 tbsp almond flour (100% ground almonds)
- 1/2 tsp coconut oil
The topping
- 100 g raspberries (2 handfuls)
- 1 tbsp almond flakes
Instructions
- Blend the egg, 50g of raspberries and almond flour in a food processor for a thick yet runny consistency.
- Heat the coconut oil in a frying pan on a medium heat until melted.
- Split the pancake mixture into 3 equal parts and pour onto the pan to make 3 small pancakes. Fry the pancakes on a medium heat for approx 3-5 minutes until they are holding together, and then turn them over gently to cook the other side for a further 3 minutes.
- While the pancakes are cooking, add the raspberries and a dash of water to a small pan, and cook on a low heat, stirring occasionally.
- Serve the pancakes with the stewed raspberries poured over the top, and the almond flakes for a moist and crunchy healthy topping.