Raspberry Lemon Pancakes

The robust flavors and bright colors of these pancakes make them perfect for a special brunch or a surprise breakfast in bed.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 cup whole-wheat flour
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 1 cup unsweetened almond milk
  • 3 Tbsp. melted coconut oil
  • 4 Tbsp. plus 2 teaspoons honey, divided
  • 1 tsp. vanilla extract
  • 3 Tbsp. unsweetened applesauce
  • Juice and zest of 3 large lemons
  • 1 cup fresh raspberries, divided


  • Heat a nonstick griddle over medium heat.
  • In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  • Add almond milk, oil, 4 tablespoons honey, vanilla, applesauce, lemon juice and zest. Be careful not to overmix.
  • Gently fold in ¾ cup raspberries.
  • Pour about ¼ cup of batter for each pancake onto the griddle. Cook on both sides until golden brown. Top pancakes with remaining ¼ cup raspberries and drizzle with honey.