Mini Raspberry Almond Flour Pancakes

So QT, you feel guilty eating it! KIDDING. These pancakes are divine, and I found a great way to make the transferring of batter onto pan more convenient: use a cookie dough scoop. It’s easier scooping, and your pancakes are uniformed to the perfect little size and shape!

And now, let the deliciousness commence…


Pancake mix:

  • 3/4 cup Simple Mills Almond Flour Pancake Baking Mix
  • 1 egg
  • 1 tbsp chia seeds
  • 1 1/2 tbsp oat milk
  • 1 tbsp coconut oil
  • 1 scoop collagen peptides
  • Dash of cinnamon


  • Cinnamon
  • Walnuts
  • Organic raspberries
  • Pasture-raised butter
  • Trader Joe’s Organic Vermont Bourbon Barrel Aged Maple Syrup


  • Heat (nonstick) pan at medium heat and coat lightly with pasture-raised butter
  • Mix all ingredients until well blended
  • Scoop batter onto pan (cookie dough scoop for the win!). Let sit until edges look dry, flip, and transfer to plate
  • Lather up pancakes with toppings!

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