Strawberry Pancakes

In a food processor or blender blend the strawberries until they are completely crushed. Scoop out two tablespoons of the strawberry puree and set that aside.

In a medium size mixing bowl combine the baking mix, baking powder and salt. Add the larger amount of crushed strawberries, buttermilk, egg and vanilla extract. Combine mixture well.

Heat a large skillet or griddle over medium to medium high heat. Add half of the coconut oil and allow it to melt then spread it around on the griddle. Scoop out the pancake batter with an ice cream scoop, leaving space between each pancake. Cook pancakes for approximately 1-2 minutes until you see little bubbles form on the top. Then flip pancakes and cook for about one more minute or until golden brown. Remove the cooked pancakes to a plate. Continue until all of the batter is used, adding the remaining oil if you need it.

For the glaze, combine the powdered sugar, vanilla extract, cream cheese, the reserved 2 tablespoons crushed strawberries, and milk in a medium sized bowl. Stir well until a glaze forms. The glaze can be made by hand, but it is easier with a mixer.

Stack warm pancakes on plates and serve with glaze. Enjoy!