Almond Butter and Raspberry Pancakes

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Start your day with this elevated pancake recipe. The raspberries throughout the batter give your breakfast a pop of color and a burst of flavor.

Almond Butter and Raspberry Pancakes


  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 2 Tbsp. honey or maple
  • 2 Tbsp. almond butter
  • 1 cup California Giant Raspberries
  • 1 egg
  • 1 cup almond milk
  • 2 Tbsp. melted coconut oil, divided
  • Top with almond butter, maple and fresh California Giant Raspberries


      • Mix all the ingredients into a medium bowl until it creates a smooth batter.
      • On medium heat, warm your frying pan with half of the coconut oil. Add your batter and cook the pancakes on one side until the batter starts to bubble slightly in the center. Flip the pancakes over and cook until golden brown on the other side. Add more coconut oil to the pan once you have a new batch of batter to cook. Top with extra almond butter and berries. Enjoy!
Almond Butter and Raspberry Pancakes

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!