Raspberry and Lemonade Cream Pancakes

³ Description

What says "summer" more than lemonade? Make these raspberry and lemon cream pancakes and you can enjoy summer all year long.

² Ingredients

•  0.3 cup Raspberries
•  1 Juice of 1 wedge or slice Fresh Lemon Juice
•  1 serving (serving = 1 container) Siggi's Icelandic Style Skyr Non-fat Yogurt - Pomegranate & Passion Fruit
•  2 tablespoon Extra Virgin Olive Oil
•  1 tsp Vanilla Extract
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 tablespoon 100% Maple Syrup
•  1 medium Egg
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 serving (serving = 1/2 bottle) Synergy Raspberry Chia Kombucha
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  4 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
•  1 tsp Baking Soda

q Directions

Raspberry and lemonade cream pancakes

Pancakes
- 1 cup whole wheat flour
- 2 tbsp coconut flour
- 3/4 cup synergy raspberry chia
- 1/4 cup milk of choice
- 1 egg of choice
- couple tsp sugar of choice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 tbsp oil of choice

Filling
- 1 container Siggis pomegranate and passion fruit yogurt
- splash lemon
- 1/3 cup raspberries

Combine ingredients to make your pancakes. Cook your pancakes using a 1/3 cup measuring cup. Cook each pancake a few minutes on each side then set aside to let cool. Meanwhile, prepare your filling by dividing the yogurt into 2 small bowls. Add the lemon to one of the bowls and the raspberries to the other bowl. Mix well until smooth and creamy. Once your pancakes are cooled, layer the fillings between the pancakes. Top off wth some coconut and more raspberries.

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