Soft, golden pancakes infused with calming chamomile and dotted with tart wild raspberries—nature’s own anti-inflammatory superfruit—create a breakfast that soothes the body and delights the senses.
Fluffiest pancakes ever!
For the fluffiest pancakes, do not overmix! Lumps are your friends here. Let the batter rest for 10 minutes before cooking. This allows the chamomile to fully infuse and the leavening agents to activate, creating an ultra-light texture.
This recipe was originally published in the July 2025 issue of alive magazine.
Wild Raspberry and Chamomile Enchanted Forest Pancakes
Ingredients
- 1 cup (250 mL) einkorn flour or almond flour
- 1 scoop (2 Tbsp/30 mL) vanilla protein powder
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) sea salt
- 1/2 tsp (2 tsp) ground chamomile (or steeped chamomile tea, cooled, in place of some liquid)
- 1 large organic egg
- 3/4 cup (180 mL) organic whole milk (or any milk of choice)
- 2 Tbsp (30 mL) coconut sugar
- 2 Tbsp (30 mL butter, melted
- 1 Tbsp (15 mL) vanilla extract
- 1/2 cup (125 mL) fresh wild raspberries
- 1 Tbsp (15 mL) butter or coconut oil for cooking
- Extra raspberries for topping
- Pure maple syrup for topping
Directions
01
In bowl, whisk together flour, protein powder, baking powder, salt, and chamomile.
02
In another bowl, whisk egg, milk, coconut sugar, melted butter, and vanilla.
03
Gradually combine wet and dry ingredients, stirring until just combined. Do not overmix! Lumps are fine. Gently fold in wild raspberries.
04
Heat pan over medium heat, greased with butter or coconut oil. Pour batter to form pancakes and cook for 1 to 3 minutes per side, until golden. Do not overcook!
05
Serve warm with extra wild raspberries, a coin of butter, and a drizzle of pure maple syrup.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
