Fluffy Pancakes

Pancakes! Yum. It is a perfect breakfast food to start the day or a nurturing way to end it. Warm, fluffy, and naturally sweet. I use coconut water in my batter to add more nourishing minerals. I find these are sweet enough by themselves, but feel free to top them off with a tad more butter or warm maple syrup.

Fluffy Pancakes

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• CourseBreakfast
• CuisineAmerican

Servings	Prep Time
6 4" pancakes	5 minutes

Cook Time

5 minutes

Servings Prep Time 6 4" pancakes 5 minutes

Cook Time 5 minutes

Fluffy Pancakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseBreakfast CuisineAmerican Servings Prep Time 6 4" pancakes 5 minutes Cook Time 5 minutes Servings Prep Time 6 4" pancakes 5 minutes Cook Time 5 minutes

Ingredients

• 1 cup pamela’s pancake mix
• 1 egg organic pasture raised
• 3/4 cup coconut water
• 1 Tbsp organic maple syrup
• 1 Tbsp butter organic pastured raised
• 1 tbsp extra virgin cold pressed olive oil

Servings: 4" pancakes

Units:MetricUS Imperial

Instructions

1. Except for butter, mix all ingredients together until there are no lumps.

2. Add additional coconut water to make batter thinner. But the batter should “hold on” when spooned on.

3. Preheat safe pan with butter.

4. Pour batter (usually about 2 TBSP) onto the preheated pan. Batter should sizzle when first placed.

5. Turn heat to medium.

6. Leave batter to cook for 3 minutes on one side. To see if it is ready to be flipped, with a flat spatula (I like to use a wooden one), lift a corner. If you see it lift easily without sticking to pan and it is lightly browned, it is time to flip.

7. Flip. Leave for about 1 minute to cook.

8. Serve with a little bit more butter or tad bit more maple syrup if you wish and enjoy.

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