1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)
1 tbsp coconut oil, melted (more for greasing your griddle or pan)
1 tsp vanilla extract
The How To’s
Mix the dry ingredients together in a bowl.
Mix the wet ingredients together in a bowl.
Add the wet to the dry and whisk well.
Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.
Heat your griddle to 350 degrees.
Add some coconut oil to your griddle to keep the pancakes from sticking.
Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.
Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.
Keep warm in the oven until ready to serve.
Top with grass fed butter (such as Kerrygold Irish Butter)
Serve with your favorite unsweetened nut butter and *berries.
*Tactical Tip: Purchase frozen organic berries and warm them in a sauce pan. They will release their liquid and this can used in place of insulin spiking syrups or nasty sugar free fake syrups. I mixed a little nut butter with mine to thicken.