Raspberry Almond Pancakes

5 from 2 votes

Light and fluffy raspberry almond pancakes filled with fresh raspberries, topped with a vanilla maple yogurt whipped cream, and candied almonds.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: almonds, pancake, raspberries

Servings:

Calories: 442kcal

Equipment

Griddle Pan

Ingredients

Raspberry Compote

150 grams frozen raspberries

Pancake Sauce

100 grams heavy whipping cream cold
30 grams dark maple syrup
1/4 teaspoon fine sea salt
60 grams vanilla skyr or vanilla yogurt

Pancake Batter

80 grams almond flour
80 grams all purpose flour
20 grams granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teapsoon baking powder
1 egg standard large
12 grams olive oil
150 grams greek yogurt unsweetened
110 grams milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
170 grams fresh raspberries

Instructions

Raspberry Compote

The "Raspberry Compote" is actually so simple, all you need to do is let frozen raspberries defrost in a bowl while you prep everything else. Or you can defrost them briefly in the microwave, you just don't want them to actually start cooking.

Candied Almonds

Here is my recipe for candied almonds! Just let them cool off and then chop them up finely to sprinkle over the pancakes.

Pancake Sauce

In a medium bowl add in the cold heavy cream, maple syrup, and a pinch of salt, whip until it thickens but it should still be fluid, not stiff peaks.
Spoon in the vanilla skyr or yogurt and whisk to combine. Store in the fridge until ready to use.

Pancake Batter

In a medium mixing bowl, add in the almond flour, regular flour, baking soda, baking powder, sugar and salt.
In a separate bowl add in the yogurt, milk, egg, vanilla, almond extract, and olive oil. Use a fork or whisk and whisk to combine.
Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
Pour the whisked wet ingredients into the dry and use the fork or whisk to mix until just combined.
Rinse and add in the fresh raspberries. Use a flat rubber spatula to fold the raspberries into the batter.

Cook the Pancakes

If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.Use a ladle or measuring cup to scoop about a quarter of the pancake batter onto the pan. If it's too tall, use the back of the ladle to lightly swirl it out on the pan, but keep it thick!
The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown - almost a deep golden.
Once it's ready to flip, quickly and confidently slide the spatula under the pancake, just to the right of center if you're right handed (opposite if you're a lefty) and flip.
If any of the batter flys a little outside the edge of the pancake just nudge it back under.
Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.
If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.

Serving

Top the pancakes with a generous pour of the pancake sauce, the defrosted raspberries, a sprinkle of candied chopped almonds, and a dusting of powdered sugar!

Notes

Tips for making Raspberry Almond Pancakes

Prep your toppings before you start the pancakes so that everything is ready while the pancakes are still warm!
Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won't have to worry about over mixing the batter.
Use fresh raspberries and fold them into the batter, this way they won't all burn on the pan.
If you want to make more pancakes, simply double or triple the recipe.
This batter is meant to be thick so don't be tempted to add more milk.
I like using a non stick pan, ideally a griddle pan like this one because I like my pancakes soft and not crispy. If you like a crispy pancake put some butter in the pan once it has heated up.
Keep the heat low if using gas heat or medium low on electric, the pancake needs to essentially bake on the pan and set up before you flip it. If the heat is too high the pancake will burn and the batter will go flying when you flip the pancake.
Wait until you can feel the heat coming off the pan to add the batter. The batter should sizzle when you add it to the pan.
If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.
Keep a warm plate in the microwave and add each cooked pancake to the plate to keep them warm while cooking the next ones.
If you want to prep part of the pancakes in advance, you can whisk the dry ingredients together the night before and store in an airtight container and whisk the wet together and store in a container in the fridge!

Nutrition