Bren and I went out to breakfast the other week, which is rare for us since we usually just sleep in and stay home. We’re more likely to go out for lunch than anything else, but this place is only open for breakfast and AMAZING. It’s a cute little breakfast/lunch place that’s called the Breakfast Club. We’re super lucky that it’s less than 10 minutes away from us. Bren ordered these almond raspberry pancakes that were over the top delicious and I knew we’d be making them ourselves.
That’s how these babies were born. We added almond extract and slivered almonds to our pancake batter and they were a match! The raspberry sauce, while being delicious (think raspberry jam) is a bit thicker than what they had at the restaurant, but I don’t mind. The raspberry sauce is super easy to put together, and you could even make it ahead of time. This lets you sleep in just that much more on your Sunday mornings!
These are the perfect way to treat yourself on weekend mornings! You could even throw a bit of powdered sugar or whipped cream on top if you want. To me, the raspberry sauce was the perfect compliment. Giving it just a hint of sweetness with a nice subtle tartness. I’ll definitely be making these again.
Almond Pancakes with Raspberry Sauce
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 4 pancakes
For the pancakes: 1 cup of white whole wheat flour 2 teaspoons of baking powder 1 tablespoon of granulated sugar 1/4 teaspoon of salt 1/8 of a teaspoon of cardamom 1 tablespoon of cinnamon 1 egg 2 tablespoon of oil, we used olive oil 1 cup of milk, almond milk will also work 1 teaspoon of almond extract, less if desired 1/4 cup of sliced almonds
For the sauce: 12 ounces of fresh raspberries 1 cup of water 1 tablespoon of cornstarch 1/2 cup of sugar
1) In a medium sized mixing bowl, mix all the dry ingredients together. 2) In a small bowl, toss all the liquid ingredients together. Carefully add in the liquid ingredients to the dry. Make sure not to over mix. 3) In a pan over medium high heat, scoop 1/4 cup of the batter into the pan. 4) Cook for about three minutes on each side. It'll be time to flip when the edges are solid and the middle begins to bubble. Cook for about 2 minutes on the other side. 5) For the sauce, add the raspberries, water, cornstarch, and sugar to a small pot. Over medium to high heat, whisk everything together until it begins to boil. 6) Continuously stir the sauce for about 15 minutes. The long you stir the thicker the sauce will be when it cools. 7) Pour the sauce on top of the pancakes and enjoy!