Raspberry Almond Pancakes Recipe

Name: Raspberry Almond Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil or 1/4 cup vegetable oil; 1 3/4 cups almond milk; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup sliced almonds; 1 pint raspberries

Servings: persons

1/4 cup canola oil or 1/4 cup vegetable oil
1 3/4 cups almond milk
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sliced almonds
1 pint raspberries

1
Add the oil, milk, egg and vanilla to a large mixing bowl. Mix lightly with a whisk or fork.
2
Add the flour, sugar, baking powder and salt to the bowl. Whisk the batter until smooth.
3
Run a knife through the sliced (slivered will work too) almonds. Gently press a fork over the raspberries, crushing them lightly.
4
Fold the chopped almonds and the crushed raspberries into the batter.
5
Cook the pancakes on a griddle of some sort, using up all the batter.
6
Serve Almond Raspberry Pancakes with Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- whatever your little breakfast heart's desire.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup canola oil or 1/4 cup vegetable oil, 1 3/4 cups almond milk, 1 egg, 1 teaspoon vanilla extract, and more.

Yes, Raspberry Almond Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Pancakes

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