Raspberry and Vanilla Pancakes
Try this Raspberry and Vanilla Pancakes recipe, or contribute your own.
Try this Raspberry and Vanilla Pancakes recipe, or contribute your own.
- 1/4 tsp baking soda
- 2 large eggs (free range or organic)
- 1 tbsp fine coconut flour (or 2 tbsp desiccated coconut)
- 2 tbsp desiccated coconut (unsweetened)
- 3 tbsp coconut milk (or full-fat cream)
- 1/2 tsp pure vanilla bean extract (~ 1 vanilla bean)
- 1 tbsp extra virgin coconut oil1
- 3-6 drops liquid stevia extract (i recommend sweetleaf
- 1/2 cup (125g / 4.4 oz) plain organic yogurt (i used 5% fa
- 1/2 tsp pure vanilla bean extract (~ 1 vanilla bean)
- 1/3 cup (40g / 1.4 oz) fresh raspberries
- 1 tsp desiccated coconut (unsweetened)
- Carbohydrate 0.03405 g
- Cholesterol 122.0125 mg
- Fat 46.029925 g
- Fiber 0 g
- Protein 0.482375 g
- Saturated Fat 29.15134 g
- Serving Size 1 1 recipe (57g)
- Sodium 326.88 mg
- Sugar 0.03405 g
- Trans Fat 3.222265 g
- Calories 407 calories
Step-by-step
- Crack the eggs into a bowl and beat them well with a whisk or fork.
- In a separate bowl, mix coconut flour, desiccated coconut, vanilla bean extract (I just use seeds from vanilla bean) and baking soda.
- Add the mixture to the bowl with eggs and spoon in the coconut milk. Mix well.
- Add the sweetener. Liquid Stevia extract is better than powdered Stevia and doesn't leave a bitter aftertaste if used in moderation. Just be careful, it is still many times sweeter than sugar and you should not use more than a few drops. If you don't like Stevia, use non-GMO Erythritol or "Just Like Sugar" (a natural sweetener that comes from chicory root).
- In a small bowl, mix the yogurt with vanilla.
- Wash the raspberries and place them on a paper towel.
- Prepare the pan by greasing it with coconut oil and set the cooker on low heat.
- Pour about half a ladle of the batter on the pan creating hand-size pancakes and cook briefly.
- When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.
- When done, place on a serving plate creating layers of pancakes, yogurt and raspberries.
- Sprinkle the top with some coconut and ENJOY!
My Go-To Weekend Breakfast: Raspberry and Vanilla Pancakes
As a busy professional, finding time for a healthy and delicious breakfast can sometimes feel like a mission impossible. Between early morning meetings and the never-ending to-do list, grabbing a quick pastry or skipping breakfast altogether is often the easiest (but least satisfying) option. But lately, I've been rediscovering the joy of a leisurely weekend breakfast, and these Raspberry and Vanilla Pancakes have become my absolute go-to. They’re surprisingly simple to make, yet feel incredibly luxurious and indulgent. The delicate vanilla flavor perfectly complements the tartness of the raspberries, creating a symphony of taste that's both satisfying and refreshing. The best part? I can customize them to fit my dietary needs and preferences, making them a flexible and versatile recipe for any occasion.
The beauty of this recipe lies in its simplicity. It’s not about complicated techniques or hard-to-find ingredients; it’s about combining wholesome, natural components to create something truly special. The coconut flour adds a delightful subtle sweetness and a slightly nutty flavour, while the desiccated coconut provides that extra touch of texture. I particularly love using fresh raspberries; their bright colour and burst of juicy sweetness elevate the entire dish. And the hint of vanilla? Pure magic! I find that using a good quality vanilla bean extract (or even the seeds scraped from a real vanilla bean, if I’m feeling particularly fancy) makes all the difference. The aroma alone is enough to wake up even the sleepiest of weekend warriors.
I've always found that food has a powerful ability to connect us to something bigger than ourselves. Whether it's sharing a meal with loved ones or savouring a delicious breakfast in quiet contemplation, food can be a source of comfort, joy, and even inspiration. These pancakes, for me, represent more than just a tasty breakfast; they're a symbol of slowing down, taking a moment to appreciate the simple things, and nurturing myself both physically and mentally. They're a reminder that even amidst the chaos of a busy life, it's always possible to find time for a little bit of self-care, and what better way to start the day than with a stack of these delightful pancakes?
Ingredient Notes: The beauty of this recipe is its flexibility. Feel free to experiment with different types of sweeteners (I usually use liquid stevia for its subtle sweetness and lack of aftertaste), or substitute the coconut milk for another dairy alternative or even full-fat cream if you prefer a richer pancake. You can also easily adapt the recipe to use different berries or even chopped fruits, such as bananas or peaches, depending on your seasonal preferences. The possibilities are endless!
Serving Suggestions: These pancakes are delicious on their own, but if you want to elevate them to the next level, try topping them with a dollop of whipped cream, a drizzle of maple syrup (though I usually prefer to keep it simple and let the natural sweetness of the raspberries shine), or a sprinkle of chopped nuts. I sometimes add a splash of lemon juice to the raspberries for an extra tangy kick. No matter how you choose to serve them, these pancakes are sure to be a crowd-pleaser.
Beyond Breakfast: While these pancakes are perfect for breakfast, they're also incredibly versatile. They're equally delicious as a light lunch or even a dessert! Serve them warm with a scoop of vanilla ice cream and a dusting of powdered sugar for a truly decadent treat. The possibilities are truly endless.
A Final Thought: For me, cooking is more than just a chore; it’s a form of self-expression, a way to nurture myself and others, and a celebration of life’s simple pleasures. These Raspberry and Vanilla Pancakes are a testament to that philosophy. They’re a simple recipe with a big heart, and I hope they bring you as much joy as they bring me.
