Fluffy Raspberry Almond Pancakes (Paleo, GF)

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These Fluffy Raspberry Almond Pancakes are deliciously light and perfectly fluffy. They’re filled with raspberries, lemon and almond, and are perfect for a weekday meal or a fun date night in. Everyone will love them. So good!

A stack of seven, Fluffy Raspberry Almond Pancakes, on a salad plate, surrounded by a pinch bowl of fresh raspberries, glass of orange juice, a vase of pink and green flowers and a mini glass pot filled with maple syrup.

Recipe Features:

  • Dairy, grain and gluten-free
  • Light and fluffy
  • The combo of raspberry and almond is a match made in heaven… Chef’s kiss!!!

Even though these pancakes are free of so many things, you can’t tell…they taste so great. And, they are everything I want in a good pancake – flavor, good ingredients and light as air. Last time I checked, no one wants to feel like they ate a brick. Ha!

A stack of pancakes on a salad plate topped with fresh raspberries and surrounded by more raspberries and pink flower petals.

Ingredient Notes For These Fluffy Raspberry Almond Pancakes:

  • Ricotta – Dairy-free products have come along way, if you ask me. And this particular brand is amazing. It is spot on with consistency, texture and taste. It is so good, in fact, that you can’t tell a difference in this recipe. The end result is super fluffy pancakes! I don’t like to eat my pancakes any other way. 😉
    • You will not want to skip this ingredient. It is vital to the recipe. Why you ask? The ricotta will add richness and moisture to the pancakes, which will in turn produce a light, fluffy pancake. It enhances the dish without the taste of “cheese”.
  • Flour – The flour brand I use is a paleo baking flour. It is grain free, gluten free and only contains four simple ingredients.
  • Almond Extract – Almond pairs so well with raspberry. And, not only that, but by adding vanilla in conjunction with the almond extract, it adds amazing depth of flavor to the pancakes. It is a must try combo!
  • Raspberries –  I like to add the raspberries once the pancakes are in the pan. That way, you can control the amount that goes in each one. And, if you’re anything like me, you want a fair amount. So, load them up!
  • Lemon – This will add a bright, fresh touch. Plus the lemon and ricotta go hand in hand.
A stack of seven, Fluffy Raspberry Almond Pancakes drizzled with maple syrup and surrounded by a pinch bowl of fresh raspberries, glass of orange juice, a vase of pink and green flowers, a mini glass pot filled with maple syrup with pink flower petals scattered about.

And, for more breakfast goodies, please give these a try:

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A stack of pancakes drizzled with maple syrup, topped with fresh raspberries, and surrounded by more raspberries and pink flower petals.

Fluffy Raspberry Almond Pancakes (Paleo, GF)


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  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes 1x

Description

These Fluffy Raspberry Almond Pancakes are deliciously light and perfectly fluffy. They’re filled with raspberries, lemon and almond, and are perfect for a weekday meal or a fun date night in. Everyone will love them.


Ingredients

Units Scale

Instructions

  1. Prep: To a small bowl, add the ricotta and set aside to soften.
  2. Mix: In a large bowl, stir together the flour, baking soda and salt.
  3. Blend: To the ricotta, add the milk, eggs, honey, almond, vanilla and lemon zest. With a hand mixer, on low speed, mix until nicely incorporated. Pour the liquid ingredients over the dry ingredients and mix until just combined.
  4. Assemble: Preheat a griddle or skillet to medium-low heat. Add the oil to coat the surface. Scoop about 1/4 cup batter per pancake onto the preheated skillet. Add the halved raspberries to taste. (I like to top each pancake with a bit more batter to ensure the raspberries are fully covered).
  5. Cook: Cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the pancakes to a platter and continue with the remaining batter.
  6. Serve: Enjoy with warm maple syrup, and extra raspberries.

Notes

  • If possible, use all organic ingredients.
  • Ricotta: Let it come to room temperature before using. This way, the mixture will be much easier to mix.
  • Raspberry tip: Cut the raspberries in half, add to the batter, and then cover with more batter. This will prevent the raspberries from exploding and ruining the look of the pancakes, and this will also protect the pan from a mess.
  • Pancake mold: To get the perfect little rounded pancakes, like you see in the pictures, I use an egg mold from Amazon. The link is below the recipe card.
  • Category: Breakfast, Brunch
  • Cuisine: Paleo
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