Raspberry-lemon paleo pancakes

Sometimes you just need a pancake to make a Monday better. Today was totally one of those days for all of us. After a week home on break, day 1 being back to work/school was a little rocky. The kids were tired, Andrew was working late, and I wasn't feeling much like cooking but just like I never like to miss a Monday with a workout, I hate not cooking on Monday because just like in my workouts, it sets the tone for a healthy, good week ahead. So pizza wasn't in the cards tonight but a new paleo-friendly pancake recipe was though. And this one is a total keeper!

Raspberry-Lemon Paleo Pancakes 

Ingredients

For the syrup:

1 ½+ cup raspberries

4 tablespoons lemon juice

4 tablespoons honey

For the pancakes:

6 eggs, whisked

1 cup almond milk + 6 tablespoons (unsweetened)

2 Tbls honey

2 tsp vanilla extract

1 cup coconut flour

1 cup tapioca flour

1 tsp baking powder

½ tsp baking soda

pinch of salt

coconut oil for spraying the pan/griddle

Directions

1. In a saucepan over medium heat, add the raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.

2. Whisk together pancake wet ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.

3. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the bowl. Whisk until batter is well combined.

4. Grease a large pan/griddle and heat to medium heat. Once hot, ladle batter on and make pancakes of whatever size suits your fancy. (OPTION to drizzle a Tbls of the raspberry mixture onto each of the pancakes before cooking the first side completely and flipping - this will cook some of that raspberry goodness into the center of the pancake. OR you can save it as topping only - totally your call!) Pancakes take about 2-3 minutes each side.

Makes about 10-12 decent sized pancakes.