Normally, I’m not a fan of sweet breakfasts.  Give me some fresh fruit and cheese or some oatmeal (with salt! not sugar).  But for Raspberry Almond Pancakes I’ll make an exception. This recipe combines two of my favorite sweet breakfast foods – fruit pancakes and almond croissants.

Almond croissants take me back to childhood Sunday brunches with my mom at a long-since closed Seattle café, the Surrogate Hostess. And fruit pancakes make me think of another old Seattle restaurant, where I used to get blueberry pancakes as big as my head! In this recipe I’ve replaced the blueberries with raspberries.  Their ever so slightly tart flavor is the perfect balance for the sweetness of the almond paste I borrowed from those croissants.

Recipe:

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