Pancakes With Raspberry Lemon Jam (Paleo)

1. 1

   In a saucepan over medium heat, combine raspberries, lemon juice, and honey and bring to a boil, then reduce heat to very low.

2. 2

   Cook until thickened a bit, then turn off.

3. 3

   Whisk together eggs, almond milk, honey, and vanilla extract in a large-sized bowl.

4. 4

   While continuously whisking, add coconut flour, tapioca flour, baking powder, baking soda, and a pinch of salt to the bowl.

5. 5

   Whisk until batter is well combined.

6. 6

   Grease a large skillet or griddle over medium heat.

7. 7

   Once pan is hot, use a large ladle or pouring measuring cup to pour a pancakes on the pan.

8. 8

   Use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the cooking pancake.

9. 9

   Once bubbles begin to surface on the top of the pancakes, flip them (cook for 2-3 minutes each side).

* Per serving · 4 servings · Values may vary.