Makes 20
  • 4 tablespoons salted butter, melted
  • 4 eggs
  • ½ cup sour cream or canned coconut milk (or combo of both)
  • 1 package sweet baking mix (216g)
  • ½ teaspoon vanilla extract
  • *Optional: 1 T erythritol/honey or dash of stevia
  1. Add butter, eggs, baking mix, sour cream and vanilla into magic bullet cup. Screw on lid firmly and blend for 30 to 45 seconds.
  2. Preheat griddle.
  3. Add 2 tablespoons of batter per pancake, separating by 3 inches.
  4. Cook slowly for 1 to 2 minutes, bubbles will form but all of them may not pop. Carefully slide spatula around all edges before flipping. Cook for another minute or until pancake is done.
  5. Remove pancakes to cooling rack or kids plate and add more butter to your pan and repeat.
  6. **If using frying pan or something NON stick: Be sure to cook pancakes on low to low-medium heat and add small amount butter to skillet or frying pan and spread evenly between each batch.
Recipe by Satisfying Eats at