Valentine’s Day Pink Primal Pancakes

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Love is in the air today at Mark’s Daily Apple, and nothing says “I love you” like cooking a meal for the people who mean the most to you.

How about starting the day with a healthy breakfast featuring these heart-shaped Primal pancakes? And because we go the extra mile for the people we love (including ourselves!), We made these pink pancakes by adding freeze-dried raspberry powder—The perfect touch for our Valentine’s Day theme.

Pink Primal Pancakes for Valentine’s Day (or Any Day)

Makes: 4 servings

Time in the kitchen: 15 minutes

Ingredients for Pink Primal Pancakes

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 4 tsp. ground flaxseed
  • 1 tsp. baking powder
  • 1 tsp. coconut flour
  • 5 tbsp. milk of choice (we used almond)
  • 1/4 cup almond butter
  • 2 tbsp. Primal Kitchen Avocado Oildivided
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon juice
  • 3 drops liquid monk fruit or stevia
  • 2 eggs
  • 2 tbsp. ground freeze-dried raspberries
  • Primal Kitchen Avocado Oil Spray

Directions

In a bowl, combine the almond flour, tapioca starch, flaxseed, baking powder, and coconut flour.

In another bowl, whisk together the milk, almond butter, 1 tablespoon of avocado oil, vanilla, lemon, liquid sweetener, and eggs.

Pour the dry ingredients into the wet ingredients and mix until combined. Use a blender or spice grinder to grind the freeze-dried raspberries and then mix them into the batter.

Pink pancake batter in glass bowl alongside bowl of fresh raspberries and blue striped napkin.

Heat ½ tablespoon of avocado oil in a pan over medium heat. Once the oil is hot, pour a small amount of batter into the pan. To make a heart shape, pour the batter into a shape of a V. You can make 1 or 2 pancakes, depending on the size of your pan.

Allow the batter to cook on the stovetop until the batter in the pan has a few bubbles and indents in it. Carefully flip the pancakes over and continue cooking for an additional 30-45 seconds, or until the pancakes are cooked through. Use a spatula to remove the pancake from the pan and set it aside.

Two heart-shaped pancakes in a cast-iron skillet alongside a bowl of fresh raspberries.

Spray the pan with avocado oil spray and repeat. Continue until you’ve used up all of your batter.

Serve your pancakes with a pat of butter, fresh berries, and your favorite syrup, if desired.

Tips:

  • If you plan to use a cast-iron skillet, place the seasoned skillet over the stovetop on medium heat and allow it to heat up for 3-5 minutes prior to adding batter.
  • You can use any type of freeze-dried fruit you’d like. If you’d prefer, you can use fresh berries and stud the pancakes with them once you pour into the pan.
  • For a sweeter pancake, you can use more liquid stevia or monk fruit, if desired.

Heart-shaped pancakes topped with raspberries, butter, syrup on white plate with fork and blue striped napkin

Nutritional Info (¼ of recipe):

Calories: 292
Fat: 23g
Total Carbs: 13g
Net Carbs: 8g
Protein: 11g

You may also like:

Primal Kitchen Dijon Mustard


Print

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Description

Show some love with these pink heart-shaped pancakes made with almond flour and freeze-dried raspberries for an extra-special touch.


  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 4 tsp. ground flaxseed
  • 1 tsp. baking powder
  • 1 tsp. coconut flour
  • 5 tbsp. milk of choice (we used almond)
  • 1/4 cup almond butter
  • 2 tbsp. Primal Kitchen Avocado Oildivided
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon juice
  • 3 drops liquid monk fruit or stevia
  • 2 eggs
  • 2 tbsp. ground freeze-dried raspberries
  • Primal Kitchen Avocado Oil Spray

In a bowl, combine the almond flour, tapioca starch, flaxseed, baking powder, and coconut flour.

In another bowl, whisk together the milk, almond butter, 1 tablespoon of avocado oil, vanilla, lemon, liquid sweetener, and eggs.

Pour the dry ingredients into the wet ingredients and mix until combined. Use a blender or spice grinder to grind the freeze-dried raspberries and then mix them into the batter.

Heat ½ tablespoon of avocado oil in a pan over medium heat. Once the oil is hot, pour a small amount of batter into the pan. To make a heart shape, pour the batter into a shape of a V. You can make 1 or 2 pancakes, depending on the size of your pan.

Allow the batter to cook on the stovetop until the batter in the pan has a few bubbles and indents in it. Carefully flip the pancakes over and continue cooking for an additional 30-45 seconds, or until the pancakes are cooked through. Use a spatula to remove the pancake from the pan and set it aside.

Spray the pan with avocado oil spray and repeat. Continue until you’ve used up all of your batter.

Serve your pancakes with a pat of butter, fresh berries, and your favorite syrup, if desired.

Tips:

  • If you plan to use a cast-iron skillet, place a seasoned skillet over the stovetop on medium heat and allow it to heat up for 3-5 minutes prior to adding batter.
  • You can use any type of freeze-dried fruit you’d like. If you’d prefer you can use fresh berries and stud the pancakes with them once you pour batter into the pan.
  • For a sweeter pancake, you can use more liquid stevia or monk fruit, if desired.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Breakfast

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 292
  • Fat: 23g
  • Carbohydrates: 13g
  • Protein: 11g
  • Net Carbs: 8g

Keywords: Pancakes, Breakfast

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooksand follow her food adventures on Instagram and Pinterest.

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