Vegan & Gluten-free Raspberry Pancakes with Raw Almond Butter
2 soaked dates
1 cup raspberries
1 cup organic applesauce
1/2 cup gluten free flour (try quinoa flour or trader joe’s gluten free flour)
1/2 cup teff flour
1 tsp baking powder
1 tsp baking soda
Pre-heat a non-stick skillet under medium heat. Place all ingredients into a food processor and process until batter is smooth. With an ice-cream scoop or 1/4 cup, ladle batter onto skillet. Should be able to make 4 – 5 pancakes in one skillet. Cook pancake on one side for about 5 minutes until golden brown on the bottom, then flip the pancakes and cook for another 5 minutes on the other side. Depending on how hot your pan is, you may need to lower the heat and/or the pancakes may cook faster. The idea is to cook the pancakes at a low temperature, preserving as much nutrients as possible. Transfer cooked pancakes to a serving plate. Top with raw almond butter. Enjoy!
Makes 2 large servings or 4 small servings.