A tasty recipe for indulgent mornings! These gluten-free pancakes are most similar to the old-school boxed ones we all remember. Easy to make and easier to eat!
Spray a large pan with nonstick spray and turn pan to just above medium heat.
In a large bowl, mix the dry ingredients together well. Ensuring no clumps.
Add in the almond milk and syrup and whisk again thoroughly.
Let the batter sit for 3 minutes so that the arrowroot powder can bind it together.
Mix in the raspberries.
Pour mixture into pan using the egg mold as a guide. Cover and cook for 5-6 minutes until the sides are starting to brown.
Flip the pancakes and finish cooking until heated all the way through (about two more minutes).
Top the pancakes with your favorite syrup or nut butters and enjoy!
Makes 8 pancakes.
Grab all the ingredients and my favorite brands from my pantry staples.