Raspberry Almond Pancakes

Hello lovelies!  Guess what we did all weekend.  Eat!  Being stuck at home wasn't so bad although I wished I had stocked the pantry a bit more.  Being a Mainer and all I kind of thought that after 48 hours things would be back up and running.  Silly me!

We had to get a little creative with our meals but clearly we were not suffering.  Each morning we sat down together and had a little feast.  I could get used to this kind of breakfast.  I threw in some extra fruit for added fuel with all of the snow shoveling.

Our food is almost out at this point so I am really hoping that we will be able to make a run to the grocery store is afternoon. 

Raspberry Almond Pancakes

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: breakfast raspberry

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Ingredients (serves 4)

• 2 cups whole-wheat flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 2 Tablespoons butter
• 2 Tablespoons honey
• 1 cup raspberries (fresh or frozen)
• 1/2 cup sliced almonds

Instructions

Whisk together flour, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs.

Melt butter and stir in honey until dissolved. Add to buttermilk.

Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Fold in raspberries and almonds gently.

Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.

Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes Flip, and cook until golden brown, about 2 minutes.

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