Raspberry Almond Pancakes Recipes

Y'all know about our Sunday morning Pancake Breakfast tradition, right?! I think I've mentioned it before. It started when Bill and I were first married. We made pancakes for breakfast most Sunday mornings. And then after a year or so, it became every Sunday morning. It was mostly a Bill thing. He is the pancake master. He know just the right temperature of the griddle. He knows just when to flip them so they are just the right color. And he knows just when to take them off. I, on the other hand, know little about the flipping process. And a lot about the batter making process. I have been experimenting with homemade pancake batters for years now. And I like to think I've got it down to a science at this point. We make a great team come Sunday mornings...and we have three little helper that joined our pancake making team along the way. Tanner is 9, Emma is 7 and Gage is about to be 4 in less than a month. They are my little sous chefs. They always ask to help in the kitchen. They want to get the ingredients out. They want to crack the eggs. (Which I let them do one egg...and it usually turns into a mess, but I'm OK with that.) They lik to add the ingredients cup by cup. And they love to stir. **Please note that I did use Almond Milk in this recipe. Most other recipes I make with both a dairy-free milk and regular milk...but I haven't had a chance to try this one with regular milk. I would imagine it doesn't need much altering...if any it would be about 1/4 cup less regular milk than the Almond Milk that's used in the recipe. This pancake recipe is just to get you excited about all the other great pancake recipes that I have uploaded. Perfectly fluffy. With the perfect burst of raspberry flavor. And a lovely little crunch from the almonds. A delightful Sunday morning breakfast.

Provided by ElizabethKnicely

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 468.8, Fat 21.5, SaturatedFat 1.9, Cholesterol 46.5, Sodium 873.5, Carbohydrate 61.1, Fiber 7.8, Sugar 16.7, Protein 9.8

Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings (makes about 20 pancakes)

Number Of Ingredients 12

• Ingredients

Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!-Karen Edland, McHenry, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 24 pancakes.

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges