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6 small pancakes, 3 per serving
Grind lavender flower buds (I put them in a coffee grinder that I use only for spices.)
Combine everything except for the eggs in a large mixing bowl. Mix together by hand.
Beat the 2 eggs in a separate bowl. Add to the flour mixture and mix well by hand until well blended.
Heat a non-stick pan over medium low heat with 1 teaspoon of coconut oil.
When the pan is well heated, drop 1/4 cup batter for each pancake.
Cook until you see bubbles on top and then flip and cook on the other side.
Top with fresh berries, pure maple syrup and about 1/8 teaspoon of the whole lavender flower buds.
This recipe was provided by Debbie from 37 Cooks.