Easy Pancake Recipe With Raspberry Sauce

This easy pancake recipe topped with a flavorful raspberry sauce is sure to be a crowd pleaser! They are ultra fluffy and the BEST gluten free pancakes!

Every morning when the boys wake up we pretty much have the same routine. Kisses and hugs then “what do you want for breakfast?” Lately we have been in a big pancake kick. Don’t get me wrong, I love a good fluffy pancake that I can mix up in less than 10 minutes. But I just have a love hate relationship with topping them with sugary maple syrup or pancake syrup Every. Single. Time. Especially since my boys are sugar-holics – (aren’t all kids!)

Instead of making pancakes with syrup I made pancakes with organic raspberry sauce. This easy pancake recipe with raspberry sauce tastes like a dessert treat!

Jam, preserves, chutneys and sauces can be made with fresh fruit or frozen fruit. This past weekend I made sure to grab some fresh plump red raspberries for this recipe. This sauce is a delicious, sweet and slightly tart spread that can later be used in sandwiches. I make a huge batch of homemade pancakes and make peanut butter and jelly sandwiches with the leftovers as healthy snacks for the kids.

Another favorite creamy topping I love is my Low Sugar Maple Greek Yogurt Topped Waffles. It adds a touch of protein and not much sugar. I would even suggest combining the two toppings for a creamy rich dish!

How to make this easy pancake recipe

A few simple steps for making your pancakes easily and effortlessly!

First, mix the (from scratch) ingredients or use the pancake mix until the batter is slightly lumpy. You don’t want to over mix it or else you will come out with dull flat pancakes. Most of the time I make my pancakes from scratch but occasionally I will use a box mix. In the instructions, I have giving you both ways to make pancakes. Krusteaz brand has lots of gluten free mixes and flours available for convenience.

Next, use a griddle or pancake pan to for cooking. Cook about ¼ cup of the batter if using a griddle on medium-low heat for about 2 minutes per side. It will start to bubble around the edges when its ready to be flipped. More batter will need more time.

For the fruit sauce, in a medium saucepan, add 2 cups of raspberries, ½ teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both lowglycemic index foods), and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.

Now here is the fun part: grab a potato masher and mash up all the fruit so it a smoother consistency.

Kids love to do this part! Reduce the heat and simmer for about 10 minutes covered. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.

More healthy gluten-free pancake recipes

  • Gluten-Free Pumpkin Pancakes
  • Butternut Squash Pancakes
  • Blender Banana Oat Pancakes
  • Paleo Pancake Recipe

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