Place a cast iron skillet or individual ramekins into oven, preheat to 425 degrees.
Combine all the ingredients except the raspberries in a blender and process for about 30 seconds until fully incorporated.
Once oven is preheated, remove skillet and/or ramekins and place 1 teaspoon of butter or coconut oil in each. Brush up the sides of the skillet and ramekin so that it is nicely greased.
Pour the batter into the skillet and/or ramekins, top with the raspberries and place back in the oven.
Bake for 15 minutes until puffed and golden brown around the edges.
Serve immediately as the pancake deflates while it cools.