Raspberry Pancakes
Serves 6
5 mins prep
10 mins cook
15 mins total
Raspberry Pancakes are fluffy and perfectly tart. These pancakes look so beautiful and are great for breakfast, snacks or even in a school lunch.
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Whisk the first 3 ingredients in a bowl.
In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
Heat a large pan or griddle on medium heat and grease with butter.
Pour about 1/4 cup of the pancake mixture onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).
Cook for 2-3 minutes on each side.
Serve
