Hearty Pancakes

This has a special dressing that will sweeten up your morning!

Serves: 8

Total Time: 45 min.

Ingredients:
Sweet Lime Curd:
1/2 cup freshly squeezed sweet lime juice (about 2 sweet limes)
1/4 cup freshly squeezed lemon juice (about 1 lemon)
Zest from one lemon
4 Tablespoons hormone free butter
1 cup honey

Pancakes:
1 cup milk
1 Tablespoon apple cider vinegar
1 cup whole grain flour
1 1/2 Tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 Tablespoons coconut oil, melted
Natural cooking spray
Sliced strawberries for topping (optional)

Directions:
Sweet Lime Curd:
Heat the butter in a small saucepan over medium-low heat. When the butter is melted, add the rest of the Sweet Lime Curd ingredients and whisk until well incorporated. Keep stirring the mixture until the curd is thick enough to coat the back of a spoon. You don't want the curd to boil. Turn off the heat and let the lime curd cool. The lime curd will be runny upon serving. If you want a stiffer curd, make it a day ahead.

Pancakes:
In a small bowl, stir the milk and vinegar, and set aside for 5 to 10 minutes. The milk will curdle, and that's what we want. In a medium bowl, whisk the dry ingredients for the pancakes together. Add in the egg, coconut oil, and milk to the dry ingredients. Stir everything until the dry ingredients are just incorporated. Visible lumps are ok.
Heat a skillet or pan over medium-low heat. You will want to cook the pancakes on low heat or else they will burn quickly. Spray the heated pan with cooking spray. Pour a bit of batter for each pancake, and spread the batter to 4 to 5 inch circles. Let the batter cook until some of the bubbles that form on the pancake have popped. Flip them over and cook for another minute. Repeat for the rest of the batter. You should have about 8 pancakes total. Serve pancakes with a bit of the Sweet Lime Curd and sliced strawberries.
Pour the remaining Sweet Lime Curd into a jar and wait until it cools before refrigerating. The curd can stay in the fridge for up to a week or in the freezer for a few months.