|Gluten Free Lemon Raspberry Pancakes|
One of life’s greatest guilty pleasures is a big ole’ fluffy stack of pancakes, hot off the griddle and smothered in a some delicious topping.
Wait. Stop. Reverse that.
Actually, that glorious Saturday morning stack can be one of life’s most wholesome pleasures.
If there’s one message I want to share with my readers (ok don’t really hold me to one), it’s that nutritious, healing food can be more delicious, more indulgent and more satisfying than the junk food most of us grew up on, and which many of us still love. I’m not out to deprive you of your Oreos, Doritos, Whoppers and Skittles…my goal is to guide you to you a life where you don’t want those things.
These pancakes are one of many tools in my arsenal to accomplish that goal. Rich with satisfying, anti-inflammatory whole-grain fiber and protein, as well as Omega fatty acids, my pancakes won’t leave you hungry in an hour, looking for your next sugar fix. Anything with lemon and raspberries gets my vote as well—not only are they packed with antioxidants and incredibly detoxifying, but they’re bright and light, expertly balancing the denser grains.
Another bonus for this recipe, is that it’s incredibly versatile. Although lemon and raspberry do a bang-up job, you can certainly experiment with other add-ins, flavorings and toppings.
Lastly, if you rarely find yourself with more than 5-10 minutes in the morning, you can make the batter the night before. You might need an extra splash of almond milk to thin it out a bit, but it should still work like a charm.