These light and fluffy raspberry almond pancakes with lemon coconut sauce are a favorite in my home. They can be whipped up in no time and before you know it you are sitting down and enjoying these mouthwatering pancakes. They can be served for breakfast or brunch.
I served them with a lemony coconut sauce , “I’m nuts about coconuts.” I’m an island girl and I love coconut in all its form, coconut milk, coconut oil, coconut butter, creamed coconut, coconut flakes, coconut powder, coconut water. If you don’t like coconut substitute the sauce with plain maple syrup.They are also delicious served with fruit sauce, nut butter, or just plain.
I prefer to make my own gluten-free all-purpose flour blend. I find I have way more control over the outcome of my recipes. I also noticed that different all-purpose gluten-free blends on the market give different results. You can find my gluten-free pancake mix recipe below. If you are in a hurry or don’t want to buy the different ingredients then use all purpose gluten-free flour instead.
Yield: 15 pancakes
- 2 cups all-purpose gluten-free flour or Michelle’s GF Pancake Mix
- 2 tablespoons flax seed meal
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 cups (360ml) almond milk
- 1 very ripe banana mashed
- 2 tablespoons maple syrup
- 1/2 teaspoon almond extract
- 1 cup raspberries
- 1 teaspoon coconut oil for greasing pan
- For the sauce
- 1 cup (240ml) coconut milk
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons tapioca starch
For the pancake: In a medium bowl, gluten-free flour, flax seed meal, baking powder, and sea salt. In another bowl, combine almond milk, banana, maple syrup and almond extract. Combine dry and wet ingredients until batter is smooth using a whisk. Gently fold 3/4 cup raspberries into the batter.
Heat and lightly grease skillet or griddle on medium heat. Spoon batter onto skillet, using 1/4 cup measuring cup. Cook for 3 minutes on each side. Repeat until all batter is cooked. Serve immediately with lemon coconut sauce!
For the sauce: Add coconut milk, maple syrup, lemon juice and tapioca starch to a small saucepan. Mix with a whisk until smooth. Cook on medium heat, bring to a low simmer stirring constantly until thicken. Serve over pancakes.
Chef’s Tip: If the batter is too thick, add a little almond milk.
Michelle’s GF Pancake Mix
- 1 cup (160g) brown rice flour
- 1/2 cup (68g) sorghum flour
- 1/4 cup (28g) almond meal
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
I made these with blueberries instead of raspberry. I also used your gluten-free flour blend. Mine didn’t cook in the middle. I even turned my electric skillet down to 250 degrees. Help!
I’m sorry they didn’t cook in the middle, the batter sounds like it was too wet. Try adding more flour next time. If you turn the stove on low and cover the pancakes then it will definitely cook all the way through, the texture might be a little soft but it will be edible/
Made these for breakfast and they were delicious! My family ate them up quickly.