Ingredients
- ½ tbsp This Little Goat went to Morocco Spice
- ⅓ cup butter, unsalted and melted
- 1 ½ cup whole milk
- 2 cup all purpose flour
- 1 ½ tbsp baking powder
- 2 large eggs
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 2 tsp almond extract
- ½ tsp salt
- 1 cup raspberries
- ½ cup almonds, sliced
- 1 cup plain yogurt, for serving
- ¼ cup honey, for serving
Instructions
- Preheat your oven to 425 F.
- Line and grease a 13” sheet pan with parchment paper.
- In a food processor or blender combine This Little Goat went to Morocco Spice Mix, butter, whole milk, flour, baking powder, brown sugar, granulated sugar, almond extract, salt, and eggs.
- Pour batter into the greased sheet pan and top with almonds and fresh raspberries and bake for 15 - 20 minutes or until a toothpick comes out clean and top is golden brown.
- Serve pancake squares with a dollop yogurt and a drizzle of honey.