Almond Butter Pancakes

1. 1

   For the syrup:

2. 2

   In a small saucepan, bring water to a boil. Add sugar and raspberries, turn heat down to simmer and simmer for 25-45 minutes, whisking every now and then until desired syrup thickness is reached. Remove pan from heat and allow syrup to cool some before serving.

3. 3

   For the pancakes:

4. 4

   In a medium mixing bowl, combine almond flour, salt, flax seeds and cinnamon. Set aside.

5. 5

   In a small bowl, combine almond butter and sour cream until smooth. Add the almond butter mixture into the dry ingredients. Add the eggs and honey and stir to combine.

6. 6

   Heat a griddle pan over medium heat and spray with nonstick spray or spread with butter. Use a 1/4 cup or your preferred size scoop and scoop the batter onto the hot griddle, leaving space between each pancake. Don't crowd the pan-you'll probably need to do this in batches. Cook pancakes on one side until bubbles begin to pop on the top, then flip and cook a minute or two more on the other side. Remove cooked pancakes to a plate and continue cooking the rest of the batter.

7. 7

   Serve pancakes topped with the raspberry syrup and a few slivered almonds, if desired. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.