Pancakes With Raspberry Lemon Jam (paleo)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup raspberries
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 3 eggs, whisked
• 1/2 cup plus 3 tablespoons unsweetened almond milk
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• coconut oil, for greasing pan

Recipe

• 1 in a saucepan over medium heat, combine raspberries, lemon juice, and honey and bring to a boil, then reduce heat to very low. cook until thickened a bit, then turn off.
• 2 whisk together eggs, almond milk, honey, and vanilla extract in a large-sized bowl.
• 3 while continuously whisking, add coconut flour, tapioca flour, baking powder, baking soda, and a pinch of salt to the bowl. whisk until batter is well combined.
• 4 grease a large skillet or griddle over medium heat. once pan is hot, use a large ladle or pouring measuring cup to pour a pancakes on the pan. 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.
• 5 once bubbles begin to surface on the top of the pancakes, flip them (cook for 2-3 minutes each side).