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.