Preheat oven to 350 degrees.

Combine the oats, almonds, coconut, 3 tablespoons honey, oil, and ¼ teaspoon salt in a mixing bowl and stir well to coat everything evenly. Pour into a rimmed baking sheet in an even layer and bake for 20 – 25 minutes or until golden brown and fragrant. Let cool. Stir in the freeze dried raspberries.

Stir together the rice milk and lemon juice and let sit for 5 minutes.

Whisk together the flour, remaining teaspoon of salt, baking powder, and baking soda.

In another mixing bowl, whisk together the rice milk mixture, eggs, melted butter, remaining 2 tablespoons honey, and the vanilla. Add the wet ingredients to the dry ingredients and whisk to combine. Reserve about ½ cup of the granola mixture for garnish and stir the rest into the batter.

Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately. Spray with cooking spray and pour 1/3 cup batter on the griddle for each pancake. Cook for 2 -3 minutes or until brown on the bottom and holes form on the top. Flip and cook for another 1- 2 minutes until golden brown on the bottom and firm to the touch. Repeat until all the batter is used.

Serve the pancakes garnished with a sprinkling of reserved granola and maple syrup if desired.