Name: Lemon raspberry pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 Cups - a2 Milk® Whole; 3 Tbsp. - Lemon juice; 1 tsp. - Pure vanilla; 3 Cups - All-Purpose flour; 3 Tbsp. - Cane sugar; 2 Tbsp. - Baking powder; ¼ tsp. - Salt; 2 Eggs, beaten; 1/4 Cup - Butter, melted, plus more for the skillet; 2 Tbsp. - Lemon zest; Fresh raspberries, for garnish; Almond Butter Sauce/Drizzle; ½ Cup - Almond butter; 2 Tbsp. - Coconut oil, melted

Lemon raspberry pancakes

Difficulty

Easy

Preparation

10 mins

Cooking time

10 mins

Servings

2 Cups - a2 Milk® Whole

3 Tbsp. - Lemon juice

1 tsp. - Pure vanilla

3 Cups - All-Purpose flour

3 Tbsp. - Cane sugar

2 Tbsp. - Baking powder

¼ tsp. - Salt

2 Eggs, beaten

1/4 Cup - Butter, melted, plus more for the skillet

2 Tbsp. - Lemon zest

Fresh raspberries, for garnish

Almond Butter Sauce/Drizzle

½ Cup - Almond butter

2 Tbsp. - Coconut oil, melted

Directions

In a mixing bowl, combine the milk, lemon juice and vanilla.
Separately, whisk together the flour, sugar, baking powder and salt.
Incorporate the wet and dry ingredients.
Add the beaten eggs and incorporate before stirring in the melted butter.
Finally, fold in the lemon zest.
Place a large iron skillet over medium heat and add about 1 Tbsp. butter.
Once melted, distribute the butter across the skillet and pour ¼ cup batter per pancake.
Once the batter forms bubbles throughout, flip to brown the other side.
To make the Almond Butter Sauce, whisk the almond butter and melted coconut oil together in a small mixing bowl.
Serve the pancakes with the sauce and top with fresh raspberries as desired.