Instructions

• Preheat an electric griddle to 400°F.
• Combine dry ingredients in a large mixing bowl and whisk to combine.
• In another mixing bowl, whisk coconut cream until smooth. Add in honey, sun butter, honey, and vanilla.
• Pour wet ingredients into dry ingredients and stir to combine.
• Add water until you have a nice pancake batter consistency. I find it is a little different every time, sometimes I need more, sometimes less.

• I like to add in nutritional boosters like protein powder and collagen sometimes -- its all about maximizing nutrition! You will need to add more water if you add these in too.
• Pour batter onto the hot griddle, 3 tablespoons at a time.

• Once bubble on top, flip to cook other side.

• Serve with grass-fed butter, homemade whipped cream, or real maple syrup
• Store in an airtight container in the fridge, lasts up to one week
• I allow them to cool completely before putting them in a container or they can get soggy.