• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Washington America's Raspberries on a white circle with a large raspberry in the center

Washington Red Raspberries

America's Raspberries

  • About Us
    • Food Safety
    • Suppliers
    • Formats
  • Raspberries 101
    • Nutrition
    • Farm to Freezer
    • Helpful Tips
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Beverages
    • Entrees
    • Sauces
    • Salads
    • Side Dishes
  • Professionals
    • Baking & Pastry
    • Beverage & Mixology
    • Food Processors & Manufacturers
    • Health Professionals
    • K-12
  • Blog
  • Industry
    • News
    • Research
    • Resources
    • Raspberry Industry Service Award
  • Search

Almond Butter Griddlecakes with Smashed Maple Raspberries

Almond Butter Griddlecakes with Smashed Maple Raspberries
Stack of almond butter pancakes topped with raspberries with a bite taken out of them

Almond Butter Griddlecakes with Smashed Maple Raspberries

Print Recipe Pin Recipe Share on Facebook Share by Email
These Almond Butter Griddlecakes with Smashed Maple Raspberries are an elevated version of a PB&J…in pancake form. This recipe is what sweet & savory breakfast dreams of made of!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 28 minutes mins
Servings 8

Ingredients

  • 1 cup frozen Washington red raspberries divided
  • ¼ cup maple syrup
  • ½ cup + 2 tablespoons whole wheat flour
  • ¼ cup almond meal
  • ¼ cup oats
  • ½ tablespoon baking powder
  • ¼ banana
  • 1 large egg
  • 1 cup 2% milk
  • 5 tablespoons almond butter

Instructions

  • Heat small saucepan over medium heat. Add 1/2 cup raspberries and maple syrup. Cook gently until warm, then remove from heat.
  • Meanwhile, mix flour, almond meat, oats and baking powder in large bowl. Set aside.
  • Mash banana in separate bowl. Beat in eggs, milk and almond butter.
  • Fold wet ingredients into dry ingredients and mix well. Allow to rest for at least 10 minutes.
  • Heat griddle over medium heat. Spoon about 1/4-cup batter on to hot griddle and gently spread. Drop 4-5 frozen raspberries on top of batter. Cook until golden and then flip. Remove from pan once cooked through and golden on both sides.
  • Repeat with remaining batter. Serve with warm raspberry syrup.

Nutrition

Calories: 200kcal | Carbohydrates: 23g | Protein: 7g | Saturated Fat: 1.5g | Cholesterol: 25mg | Sodium: 50mg | Fiber: 4g | Sugar: 11g
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

Breakfast Recipes

You Might Also Like

Ombré Raspberry Smoothie

Ombré Raspberry Smoothie

Protein-Powered Raspberry Smoothie

Protein-Powered Raspberry Smoothie

Triple Raspberry Smoothie

Triple Raspberry Smoothie

Footer

Washington America's Raspberries on a white circle with a large raspberry in the center
  • Recipes
  • Professionals
  • Industry
  • Food Safety
  • Nutrition
  • Helpful Tips
  • About Us
  • Contact Us

LET’S CONNECT!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Washington Red Raspberries · Privacy Policy