I think it’s safe to say I really like pancakes. To be honest I like them for breakfast, snack and anywhere food to go is needed. These raspberry pancakes super fresh from the pan are just incredible. Fluffy, full of raspberries, loaded with flavour. If you make few more you will have a great snack or breakfast for the next day. To be honest, they keep in the fridge for up to a week, so it might be a good idea to make few more. Pancakes are one of those recipes that have been in my kitchen for years now and I think I tested it to perfection. I could eat them every day they are so good.
Raspberry pancakes are really quick to make. It really takes 15 -20 minutes to make them and you can enjoy warm fresh pancakes in the morning. Tahini and strawberries work really well with the pancakes. Tahini gives that extra nuttiness which works really well with buckwheat flour and raspberries. And strawberries work pretty well with everything really, and pair really well with the fruitiness of the pancakes. Chia seeds are a nice addition of extra goodness. They sort of melt into the batter. You can taste them but they don’t overwhelm the pancakes.
Since raspberry pancakes need raspberries use fresh or frozen raspberries for this recipe. I used frozen as usual. Raspberries are very delicate and are even more delicate when frozen. That works really well with these pancakes. I break raspberries into smaller chunks and add them to the batter. I don’t want them totally disintegrated but in smaller and bigger chunks. This way you get more even distribution of raspberry goodness throughout each pancake. It’s like each pancake has few drops of raspberry jam in them. I think that’s the best way to describe it.
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- Heat a non-stick pan over medium heat.
- Mash bananas in a bowl. Add eggs, yogurt, vanilla, cinnamon and baking powder. Mix very well until light and airy.
- Add flour and mix well. Don't overmix the batter.
- Add frozen raspberries and break them up a bit with a spoon. Add chia seeds and mix.
- Pour approx 1 tablespoon of batter per pancake into the pan and cook until bubbles appear on the top of the pancakes.
- Turn and cook pancakes for another minute or so.
- Serve drizzled with tahini and fresh strawberries on the side.
* Pancakes will keep in the fridge for up to a week. They are great toasted.