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.
Ingredients
- 1 cup (250 mL) einkorn flour or almond flour
- 1 scoop (2 Tbsp/30 mL) vanilla protein powder
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) sea salt
- 1/2 tsp (2 mL) ground chamomile, or steeped chamomile tea, cooled, in place of some liquid
- 1 large organic egg
- 3/4 cup (180 mL) organic whole milk, or any milk of choice
- 2 Tbsp (30 mL) coconut sugar
- 2 Tbsp (30 mL) butter, melted
- 1 Tbsp (15 mL) vanilla extract
- 1/2 cup (125 mL) fresh wild raspberries
- 1 Tbsp (15 mL) 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.
Tip: The secret to fluffy pancakes is to never overmix the batter — stir until just combined and leave the lumps alone. Overmixing develops gluten and makes pancakes dense and flat. Also, fold the raspberries in very gently at the end so they don't bleed too much colour into the batter before cooking.
Serves 2 to 4
By Corinne Quesnel