We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Raspberry Almond Pancakes
Raspberry Almond Pancakes

Raspberry Almond Pancakes
Fluffy pancakes with fresh raspberries and almonds for a nutritious start to the day.
Raspberry Almond Pancakes
Ingredients:
1
Servings
  • 100
    g
     flour
  • 1
    tsp
     baking powder
  • 1
    item
     egg
  • 150
    ml
     milk
  • 200
    g
     raspberries
  • 30
    g
     almond
  • 1
    tbsp
     honey
  • 10
    g
     butter
Preparation Time: 15 minutes
Raspberry Almond Pancakes
Instructions:
  1. In a bowl, mix flour and baking powder.
  2. In another bowl, whisk egg and milk together.
  3. Combine wet and dry ingredients to form a batter.
  4. Fold in raspberries and almonds.
  5. Heat butter in a pan over medium heat.
  6. Pour batter into the pan to form pancakes.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. Serve with a drizzle of honey.
Nutrition Per Serving 626 g Per 100g
Energy 910 kcal 145 kcal
Protein 22 g 3.5 g
Fibre 12 g 1.9 g
Salt 0.5 g 0.1 g
Sugar 34 g 5.4 g
Carbohydrates 110 g 17.6 g
Fat 40 g 6.4 g
  • 100
    g
     flour
  • 1
    tsp
     baking powder
  • 1
    item
     egg
  • 150
    ml
     milk
  • 200
    g
     raspberries
  • 30
    g
     almond
  • 1
    tbsp
     honey
  • 10
    g
     butter
1
Servings
0

In a bowl, mix flour and baking powder.

In another bowl, whisk egg and milk together.

Combine wet and dry ingredients to form a batter.

Fold in raspberries and almonds.

Heat butter in a pan over medium heat.

Pour batter into the pan to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve with a drizzle of honey.

Contact About
Privacy Policy Terms of Service Sitemap