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April 18, 2013

Gluten free raspberry pancakes with vanilla creme fresh

2 cups gluten free flour
3 organic eggs
1/2 cup water
1 cup raspberry purée
2-3 TBSP honey

Creme fresh

1. Mix in a bowl with a hand spoon
2. Cook over medium heat about 2 minutes per side with coconut oil or organic butter.
3. Top with fresh raspberries and creme fresh with a dash of pure vanilla added.

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