Soft, golden pancakes infused with calming chamomile and dotted with tart wild raspberries—nature’s own anti-inflammatory superfruit—create a breakfast that soothes the body and delights the senses.
Fluffiest pancakes ever!
For the fluffiest pancakes, do not overmix! Lumps are your friends here. Let the batter rest for 10 minutes before cooking. This allows the chamomile to fully infuse and the leavening agents to activate, creating an ultra-light texture.
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This collection originally appeared on alive.com as “Wild Raspberry and Chamomile Enchanted Forest Pancakes.”
Wild Raspberry and Chamomile Enchanted Forest Pancakes
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Ingredients
- 1 cup cinkorn flour or almond flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp ground chamomile (or steeped chamomile tea, colled, in place of some liquid)
- 1 large organic egg
- 3/4 cup organic whole milk (or any milk choice)
- 2 Tbsp coconut sugar
- 2 Tbsp butter melted
- 1 Tbsp vanilla extract
- 1/2 cup fresh wild raspberries
- 1 Tbsp butter or coconut oil for cooking
- Extra raspberries for topping
- Pure maple syrup for topping
Instructions
- In bowl, whisk together flour, protein powder, baking powder, salt, and chamomile.
- In another bowl, whisk egg, milk, coconut sugar, melted butter, and vanilla.
- Gradually combine wet and dry ingredients, stirring until just combined. Do not overmix! Lumps are fine. Gently fold in wild raspberries.
- Heat pan over medium heat, greased with butter or coconut oil. Pour batter to form pancakes and cook for 1 to 3 minutes per side, until golden. Do not overcook!
- Serve warm with extra wild raspberries, a coin of butter, and a drizzle of pure maple syrup.
