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Raspberry & almond pancakes

Prep Time 10 minutes
Cook Time 15 minutes
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.