Raspberry Pancakes with Maple Yogurt

There is always the debate in my house about fruit as a pancake topping, which is my children’s favorite, versus folding the fruit into the batter and cooking it, which is my preference. In this case, I opted for sharing how I like my pancakes—extra moist from the incorporated juices of the fruit. You can, of course, simply leave the raspberries out of the batter and use them as a topping. The trick for this pancake recipe is to separate the egg whites individually and incorporate more air into the batter. The result is very light and fluffy pancakes. The almond and oat flours give the pancakes texture and a warm nutty flavor. MAKES 10 PANCAKES

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1 Whisk together the yogurt with 1 tablespoon of the maple syrup. Set aside.

Step 2

2 In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, remaining 2 tablespoons maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.

Step 3

3 Meanwhile, in a clean bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much, then fold in the raspberries to create a ripple.

Step 4

4 Heat a griddle or cast-iron pan over medium heat. Add a dab of butter to the pan and pour in ⅓ cup of the batter. You can cook multiple pancakes at a time if you have a large enough pan. Cook until bubbles appear on the surface, about 3 minutes, then flip the pancakes over and continue cooking for another 2 or 3 minutes until set. Repeat with the remaining batter, adding a dab of butter to the pan every time. Any unused batter can be refrigerated for 1 day. Serve the pancakes with the maple yogurt.