grain-free // option for vegan (sub flax eggs) 

Sometimes we need a bite-sized sweet treat to get us through our morning, afternoon, evening... whenever we need a pick-me-up! These Raspberry Lemon Pancake Poppers are a favorite of the Purely Elizabeth team for any time of day. 

1 1/4 cup (155g) Purely Elizabeth Grain-Free Pancake Mix
1/4 cup (60g) applesauce
2 tbsp lemon juice
1/4 cup (50g) coconut oil
2 eggs or 2 flax eggs
1/2 cup (60g) raspberries
1 tsp maple syrup
1 tbsp chia seeds

Preheat the oven to 350ºF. Whisk together the eggs, coconut oil, lemon juice, and applesauce. Add to the pancake mix. Stir to combine. Smash the raspberries with a fork. Stir in the chia seeds and maple syrup. Set aside for10 minutes or so to thicken. Drop a spoonful of batter into each mini muffin (greased), filling 1/3 of the way. Place about 1/2 teaspoon of raspberry “jam” into the center of each. Top with more batter until filled almost to the top of the pan (makes 18). Bake for 12-15 minutes at 350ºF. Cool for 10 minutes before removing from the pan. Eat!