Recipe: Pink Pancakes with Raspberry Compote

Blood sugar friendly, nutrient dense, and filled with LOVE!⁠
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This is a take on my favorite almond flour pancake recipe, but we added beet powder for that PINK color and because beets are packed with essential nutrients like folate, manganese, vitamin C and fiber. ⁠We topped with @beeyawellness, and included @zenbasil seeds and @rxsugar in the compote!

Here is the reel! If you make it, tag me on Instagram @drcaseyskitchen and let me know what you think!

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Pink Pancakes with Raspberry Compote

this recipe is

Gluten-Free, Soy-Free, Nut-Free, Dairy-Free

Makes

6 to 8

Prep & Cook Time

30 minutes

INGREDIENTS

For the pink pancakes:

• 4 eggs

• 2 tsp vanilla extract

• 2/3 cup unsweetened milk of choice

• 1/4 cup coconut oil (plus extra for frying)

• 1 cup almond flour (super fine, not almond meal)

• 2 tosp coconut flour

• 2 tosp allulose

• 2 tsp baking powder

• 1 pinch flake salt

• 1 teaspoon cinnamon

• 2 tbsp beet powder

For the raspberry compote:

• 2 cups raspberries (frozen work just as well as fresh ones)

• 1/2 tsp kosher salt

• Juice from 1 lemon

• 1 tbsp allulose

• 2 tbsp basil seeds (or chia seeds)

• Water as needed for thinning

DIRECTIONS

For the pink pancakes:

1. Crack eggs into a large bowl and whisk gently.

2. Add the rest of the ingredients and continue to whisk.

3. Allow mixture to rest for 5 minutes. If it's too thick, add a little bit more milk.

4. Preheat a large frying pan and coat it with a small amount of coconut oil (you can also use butter, avocado oil, or ghee here).

5. Using a spoon or measuring cup, drop small rounds (⅓ - ¼ cup) of batter into the pan.

6. Cook each pancake for 1-2 minutes or until it begins to bubble. Then flip the pancake and cook on the opposite side until cooked through (another 30-60 seconds).

7. Once cooked, transfer pancakes to a plate and cover with a towel to keep warm while you cook up the rest of the batter.

8. Top with your berry compote, seed-oil free almond butter, and Beeya seeds, chia or basil seeds!

For the raspberry compote:

1. Add raspberries, salt, chia/basil seeds and fresh lemon juice to a saucepan over medium heat.

2. Stir and crush the berries occasionally as they begin to cook.

3. Once the mixture starts boiling, stir continuously. Keep cooking and stirring until the compote thickens (5-10 minutes).

4. Optional: Sweeten with allulose if excessively tart.

See the reel that Sonja Manning and I made here!

Download this recipe as a PDF here.

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