• 3 Eggs

• 1 Cup of Flour

• 0,25 Cup Milk

• 0,25 Cup Melted Butter

• 2,5 Tsp Baking Powder

• 3 Tbsp Powdered Sugar

• 0,5 Cup Raspberries

• 3 Tbsp Flaked Almonds


• 100g Chocolate 70% (ice cold)

• 0,5dl Quinoa Puffs

• 1 Tbsp Coconut Oil

• Shredded Basil

Raw Raspberry Jam

• 1dl Raspberries

• 1 Tbsp Muscovado Sugar

• Zest from 1 Orange


1. Blend chocolate briefly.

2. Add almonds and repeat.

3. Stir together and put aside.

4. Add eggs, milk, butter and flour to blender and mix to a creamy dough.

5. Add baking powder and sugar. Blend smooth.

6. Pour batter into bowl, add raspberries and almonds and toss. Mash raspberries gently.

7. Fry in hot pan with a knob of butter.

8. Serve piping hot with raspberry jam, maple syrup and chocolate tapenade.



Raspberry Almond Pancakes with Chocolate Tapenade

If you skim down the recipe and see the words: berries, chocolate, almonds and maple syrup – you know you’re onto a good thing. If you then glance back up and see that the title is pancakes – you know you’re onto an even better thing. Need we say more? Recipe created by Dorian Nieto from

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