Raspberry Vanilla Almond Pancakes

Share on Pinterest
Share with your friends


These pancakes are soft and delicate with fresh, soft raspberries nestled inside.   They are the most tender pancakes we’ve ever eaten and there are never any leftovers.   So consider doubling the recipe if you’re not serving anything on the side, such as hash brown potatoes or scrambled tofu.

These are also wonderful for company, for a fancy brunch, or a garden party.  But don’t just save them for special occasions.  We enjoy them anytime our fresh raspberries are in season in late June and early July.

The secret ingredient in this recipe is Finely Ground Almond Meal/Flour, which you can find in many grocery stores. It has become popular with gluten-free eating.  It adds a lovely almond flavor to the pancakes and is a whole food,  providing all the nutrients found in almonds.

vegan raspberry vanilla almond pancakes recipe garden dish

Raspberry Vanilla Almond Pancakes

By June 26, 2014

Yield : about 12, 4


  • 1 1/2 cups - fresh red raspberries (or any other color)
  • Dry Ingredients
  • 2 cups - white whole wheat flour
  • 1/2 cup - almond flour
  • 1 Tbs - brown sugar (packed)
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1 tsp - salt
  • Wet Ingredients
  • 2 cups - water
  • 1/3 cup - unsweetened applesauce, smooth style
  • 1 Tbs - apple cider vinegar
  • 1 tsp - vanilla extract


  1. If you are using a non-stick, electric griddle with a temperature control, preheat it to 375 °F. If you are using a non-stick skillet or non-stick, stove-top griddle, preheat it over medium heat.
  2. While the griddle or skillet is heating, combine the Dry Ingredients in a medium bowl, stirring well to thoroughly mix the ingredients.
  3. In a separate bowl, combine the Wet Ingredients. Add to the dry ingredients and whisk together just until combined. The point is to not over-stir the mixture, which can result in tough pancakes. If a few wisps or tiny clumps of flour are still visible, that's OK.  They will cook out. Gently fold in the raspberries.
  4. Check the griddle or skillet to be sure it's properly heated and ready for the batter. Test by sprinkling a few drops of water on the surface. At the proper temperature, the droplets will dance around. If the griddle is too hot, the droplets will evaporate on contact, in which case you should reduce the heat, wait a few minutes and test again.
  5. Gently ladle a scant 1/2 cup of batter onto the hot surface.
  6. When bubbles form on the top of the pancake it is ready to flip. Using a spatula, flip each pancake and cook another 1-2 minutes.
  7. Serve warm, plain or with your favorite toppings.


You can replace the lighter-flavored, white whole-wheat flour with regular whole wheat if you like.

Nutrition Information

Nutrition (per serving): 302 calories, 71% calories from carbohydrates, 25% calories from protein, 3% calories from fat, 7.6g fiber.

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)