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Valentine’s Day Pink Primal Pancakes

Love is in the air today at Mark’s Daily Apple, and nothing says “I love you” like cooking a meal for the people who mean the most to you.

How about starting the day with a healthy breakfast featuring these heart-shaped Primal pancakes? And because we go the extra mile for the people we love (including ourselves!), we made these pancakes pink by adding freeze-dried raspberry powder—the perfect touch for our Valentine’s Day theme.

Makes: 4 servings

Time in the kitchen: 15 minutes

Ingredients

1/2 cup almond flour
1/4 cup tapioca starch
4 tsp. ground flaxseed
1 tsp. baking powder
1 tsp. coconut flour
5 tbsp. milk of choice (we used almond)
1/4 cup almond butter
2 tbsp. Primal Kitchen Avocado Oil, divided
1 tsp. vanilla extract
1/2 tsp. lemon juice
3 drops liquid monk fruit or stevia
2 eggs
2 tbsp. ground freeze-dried raspberries
Primal Kitchen Avocado Oil Spray

Directions

In a bowl, combine the almond flour, tapioca starch, flaxseed, baking powder, and coconut flour.

In another bowl, whisk together the milk, almond butter, 1 tablespoon of avocado oil, vanilla, lemon, liquid sweetener, and eggs.

Pour the dry ingredients into the wet ingredients and mix until combined. Use a blender or spice grinder to grind the freeze-dried raspberries and then mix them into the batter.

Heat ½ tablespoon of avocado oil in a pan over medium heat. Once the oil is hot, pour a small amount of batter into the pan. To make a heart shape, pour the batter in a shape of a V. You can make 1 or 2 pancakes, depending on the size of your pan.

Allow the batter to cook on the stovetop until the batter in the pan has a few bubbles and indents in it. Carefully flip the pancake over and continue cooking for an additional 30-45 seconds, or until the pancakes are cooked through. Use a spatula to remove the pancake from the pan and set it aside.

Spray the pan with avocado oil spray and repeat. Continue until you’ve used up all of your batter.

Serve your pancakes with a pat of butter, fresh berries, and your favorite syrup, if desired.

Tips:

If you plan to use a cast-iron skillet, place the seasoned skillet over the stovetop on medium heat and allow it to heat up for 3-5 minutes prior to adding batter.
You can use any type of freeze-dried fruit you’d like. If you’d prefer, you can use fresh berries and stud the pancakes with them once you pour batter into the pan.
For a sweeter pancake, you can use more liquid stevia or monk fruit, if desired.

Nutritional Info (¼ of recipe):

Calories: 292
Fat: 23g
Total Carbs: 13g
Net Carbs: 8g
Protein: 11g

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Description

Show some love with these pink heart-shaped pancakes made with almond flour and freeze-dried raspberries for an extra-special touch.

1/2 cup almond flour
1/4 cup tapioca starch
4 tsp. ground flaxseed
1 tsp. baking powder
1 tsp. coconut flour
5 tbsp. milk of choice (we used almond)
1/4 cup almond butter
2 tbsp. Primal Kitchen Avocado Oil, divided
1 tsp. vanilla extract
1/2 tsp. lemon juice
3 drops liquid monk fruit or stevia
2 eggs
2 tbsp. ground freeze-dried raspberries
Primal Kitchen Avocado Oil Spray

Instructions

In a bowl, combine the almond flour, tapioca starch, flaxseed, baking powder, and coconut flour. 

In another bowl, whisk together the milk, almond butter, 1 tablespoon of avocado oil, vanilla, lemon, liquid sweetener, and eggs. 

Pour the dry ingredients into the wet ingredients and mix until combined. Use a blender or spice grinder to grind the freeze-dried raspberries and then mix them into the batter. 

Heat ½ tablespoon of avocado oil in a pan over medium heat. Once the oil is hot, pour a small amount of batter in the pan. To make a heart shape, pour the batter in a shape of a V. You can make 1 or 2 pancakes, depending on the size of your pan.

Allow the batter to cook on the stovetop until the batter in the pan has a few bubbles and indents in it. Carefully flip the pancake over and continue cooking for an additional 30-45 seconds, or until the pancakes are cooked through. Use a spatula to remove the pancake from the pan and set it aside. 

Spray the pan with avocado oil spray and repeat. Continue until you’ve used up all of your batter.

Serve your pancakes with a pat of butter, fresh berries, and your favorite syrup, if desired.

Tips:

If you plan to use a cast-iron skillet, place a seasoned skillet over the stovetop on medium heat and allow it to heat up for 3-5 minutes prior to adding batter. 
You can use any type of freeze-dried fruit you’d like. If you’d prefer you can use fresh berries and stud the pancakes with them once you pour batter into the pan.
For a sweeter pancake, you can use more liquid stevia or monk fruit, if desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 292
Fat: 23g
Carbohydrates: 13g
Protein: 11g
Net Carbs: 8g

Keywords: Pancakes, Breakfast

TAGS:&nbsp
breakfast, recipes

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