Recipe: Gluten Free Raspberry Pancakes

Gluten free raspberry pancakes? Yes, please! We had these this past weekend and they were so good.

I think I’ve shared this before, but I love air miles. Last year we few to Hong Kong for just over 100$ each on air miles – and only 6000 air miles each. Total score. Well on Friday, Sobey’s was having a Blue Friday event where they give away a ridiculous amount of miles for certain items. Now, my rule is that I don’t buy anything that’s not a decent price (ah, I’m not over paying just to get some miles) and I only buy items that I actually use.

So, that’s where these raspberries come in. Buy 4 bags and get 80 air miles. Score! Okay, let’s get cooking.

Ingredients

• Pancake mix
• 1 cup of raspberries
• 2 tablespoons of oil
• peanut butter
• agave syrup

First, pick your favourite gluten free pancake mix – I really like Bob’s Red Mill products. Next, get out your raspberries!

Don’t they look good? I smashed them before putting them in the pancakes.

Get a hot skillet going and oil it a bit – then spoon out 5 large pancakes. Top with smashed raspberries and cook for about 2-3 minutes per side.

You’ll know the first side is done when little bubbles start to form.

Flip and you’re done.

Stack and eat with peanut butter or agave syrup.

Eat every last bite! These suckers are good and didn’t last long at all.

Thanks for visiting and I’ll see you again soon – happy Wednesday.

Recipe

Print Recipe

Gluten Free Raspberry Pancakes

Author: Ali

Servings: 10

Gluten free raspberry pancakes? Yes, please! We had these this past weekend and they were so good.

Prep Time5 minutes minutes

Cook Time10 minutes minutes

Total Time15 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• pancake mix
• 1 cup of raspberries
• 2 tablespoons of oil
• peanut butter
• agave syrup

Instructions

• First, pick your favourite gluten free pancake mix - I really like Bob's Red Mill products.
• Next, get out your raspberries! Don't they look good? I smashed them before putting them in the pancakes.
• Get a hot skillet going and oil it a bit - then spoon out 5 large pancakes. Top with smashed raspberries and cook for about 2-3 minutes per side. You'll know the first side is done when little bubbles start to form.
• Flip and you're done. Stack and eat with peanut butter or agave syrup.