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In a small mixing bowl, mix the dry ingredients together. In another medium bowl, whisk the eggs, the olive oil, and the milk together. Pour the dry ingredients in the medium bowl with the liquid ingredients and mix well. You will want to be quick to mix, and you might need to add more milk if the batter is not pourable (that's what happened to mine at first, but I simply added more milk, and it was totally fine after).
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In a pre-warmed large pan over medium heat, add a tsp or two of coconut oil, and 1 Tbsp of olive oil. When the coconut oil is melted (it should take a few seconds), pour the batter (you'll want to reduce the temperature a bit under medium). I prefer to keep my pancakes on the smaller size; I find it much easier to handle in the pan, and easier to portion in the end too.
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Keep an eye on the pancakes, you want to wait until the edges are looking nice and crispy before turning them over. Golden brown is usually what we go for ;)
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For the sauce, simply mix all the ingredients and blend together in a blender, or using an immersion hand blender.
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Serve the sauce over the pancakes, with some fresh organic fruits. Delicious!