Raspberry and Lime Pancakes
Here’s a pancake recipe for a quick and phenomenal breakfast!
The raspberries and lime zest really take these pancakes to another level. I’m a fan!!!!
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Servings: 4
Ingredients
- 1 cup (250 ml) plant based milk
- 3 eggs
- 1 teaspoon (5 mL) vanilla
- 2 tablespoons (30 ml) maple syrup
- 1 1/2 cups (375 ml) all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1.25 mL) salt
- 1 cup (250 ml) frozen or fresh raspberries
- Zest of two limes
- Vegetable oil for cooking
- Fresh raspberries as garnish
- Maple syrup
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Preparation
- In a bowl, vigorously whisk together the plant milk, eggs, vanilla and maple syrup.
- Add flour, baking powder and salt and mix well until smooth.
- Add raspberries and lime zest and mix gently.
- Heat vegetable oil in a non-stick skillet and pour in 1/4 cup (60 ml) pancake mixture.
- Cook for a further 1 1/2 minutes per side. Continue with the rest of the mixture.
- Top pancakes with fresh raspberries and maple syrup.
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