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1
In a mixing bowl, add baking mix (I prefer The Pure Pantry brand because it doesn't have gluten or sugar in it), milk (regular almond milk will also taste great!), beaten egg, coconut oil and honey. Use an electric mixer and beat on a medium speed (4-6) until well incorporated. Don't be shocked-the batter will be a dark purplish or brown color!
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2
Fold diced strawberries into the batter with a spatula or large spoon.
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3
Heat a greased pan (I used a bit more coconut oil, but you could also use butter/ghee) over medium low heat. Using a 1/4 measuring cup, ladle out individual pancakes. My 12-inch nonstick can handle 3 pancakes at a time.
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4
Cook the pancakes until the edges firm up and have lots of little bubble holes and the center of the pancake has lots of bubbles that have formed and burst. This is the step where it is easy to flip too soon, and the top will still be really runny and it makes a mess. I left them for a couple of minutes towards the end and they flipped like pros!
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5
Flip and cook until the bottoms are browned to your liking (about 1 minute, but it depends on your stove, so check). Remove to a plate and repeat with remaining batter.
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6
Top the pancake stacks with more diced strawberries, a dollop of fresh whipped cream (or whipped coconut cream if you're dairy-free), and a drizzle of local honey!
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7
I used The Pure Pantry pancake mix. Recipe adapted from The Pure Pantry recipe on the back of the bag.
