On a sunny Sunday morning, in a cozy kitchen filled with the gentle hum of laughter and the tantalizing aroma of freshly brewed coffee, Sarah prepared to host her very first brunch gathering. Eager to impress her friends with a delightful array of keto-friendly dishes, she set out to create a centerpiece that would steal the show—the perfect Lemon Raspberry Pancakes.
Inspired by the vibrant colors and flavors of the season, Sarah carefully measured out the ingredients, infusing each step with love and attention to detail. As she whisked together the heavy cream, fresh lemon juice, almond flour, and baking powder, the batter took on a light and fluffy consistency, promising a pancake experience like no other. With a pinch of salt to enhance the flavors and a generous helping of swerve for sweetness, Sarah knew she was onto something truly special.
As the pancakes sizzled in the skillet, filling the air with their golden hue and irresistible aroma, Sarah couldn’t help but feel a sense of pride and excitement. She lovingly folded juicy raspberries into the batter, their vibrant red hue adding a burst of color and a burst of flavor with each bite. With a flip of her spatula, Sarah expertly cooked each pancake to perfection, achieving that coveted balance of crispy edges and soft, pillowy centers.
As her friends gathered around the table, their faces lighting up with anticipation, Sarah proudly presented her Lemon Raspberry Pancakes, adorned with a sprinkle of swerve confectionary sugar for the perfect finishing touch. With each bite, they savored the tangy sweetness of the lemon, the burst of freshness from the raspberries, and the comforting warmth of the pancakes—a true testament to Sarah’s culinary prowess and her commitment to creating unforgettable moments shared with loved ones.
Ingredients
- 1 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 1/3 cup almond flour
- 2 1/2 tsp baking powder
- salt a pinch
- 1/2 cup swerve
- 1 cup raspberries
- 2 large eggs
- avocado oil for frying
- 2 Tbsp coconut oil
- sprinkle swerve confectionary sugar on top optional
Instructions
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Mix the eggs, coconut oil and swerve very well. Pour in the almond flour then cream slowly while mixing continuously.
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Add in the lemon, baking powder, pink himilayan salt and raspberries. Keep mixing well. Leave the batter alone for about 5-10 minutes.
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Coat a large pan in oil and heat on medium. Pour in pancakes by the size you prefer, going from as small as 1/8 to as big as 1/4 or even bigger, totally up to you. You can make them as thin or thick you want.
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Let the batter fry until little bubbles start popping up on the raw side, then flip em over and cook for about a minute on the other side.
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Keep following the cooking process and make sure to reoil the pan every time.
Recipe Notes
