Top with almond butter, maple and fresh California Giant Raspberries
Mix all the ingredients into a medium bowl until it creates a smooth batter.
On medium heat, warm your frying pan with half of the coconut oil. Add your batter and cook the pancakes on one side until the batter starts to bubble slightly in the center. Flip the pancakes over and cook until golden brown on the other side. Add more coconut oil to the pan once you have a new batch of batter to cook. Top with extra almond butter and berries. Enjoy!