Raspberry Pancakes with Raw Almond Butter

Ingredients:

2 soaked dates

1 cup raspberries

1 cup organic applesauce

1/2 cup gluten free flour (try quinoa flour or trader joe’s gluten free flour)

1/2 cup teff flour

1 tsp baking powder

1 tsp baking soda

Procedure:

Pre-heat a non-stick skillet under medium heat.  Place all ingredients into a food processor and process until batter is smooth.  With an ice-cream scoop or 1/4 cup, ladle batter onto skillet.  Should be able to make 4 – 5 pancakes in one skillet.  Cook pancake on one side for about 5 minutes until golden brown on the bottom, then flip the pancakes and cook for another 5 minutes on the other side.  Depending on how hot your pan is, you may need to lower the heat and/or the pancakes may cook faster.  The idea is to cook the pancakes at a low temperature, preserving as much nutrients as possible.  Transfer cooked pancakes to a serving plate.  Top with raw almond butter.  Enjoy!

Makes 2 large servings or 4 small servings.