Sourdough Pancake

Ingredients:
(Two 8" pancakes)

• 1 1/2 cup sourdough starter
• 1 egg (lightly beaten)
  
• 1TB unprocessed sugar
• 1TB virgin coconut oil
• 3/4 tsp sea salt
• 1/2 tsp baking soda
• 2 TB whole milk
  
• Frozen raspberries
  
• Natural brown sugar

For the topping:

• 1/4 cup macadamia nut spread
• 1TB organic raw honey
  

1. In a bowl, sprinkle a few pinches of natural brown sugar to frozen raspberries. Toss to coat evenly. Set aside.
2. In a large mixing bowl, whisk together sourdough starter, egg, salt, milk, coconut oil and sugar. Gently fold in raspberries mixture. Add baking soda.
   
3. Heat 1 tablespoon butter over medium heat on a 8" skillet until bubbly. Pour half the batter and cook until the bottom is set and pores are forming on top. Flip and cook the other side for another 5 - 6 minutes. Repeat with the other half batter.
   
4. In a separate bowl, mix macadamia nut spread and honey together. Serve honey macadamia spread over pancake.