1 cup dandelions

1 cup flour

2 eggs

1 3/4 cup milk

2 tsp baking soda

A pinch of salt

2 tsp coconut sugar.

Mix up the batter, then pour it into the pan, dropping dandelion flowers on top of the batter like you would do with blueberries or any pancake topping...then cook them on both sides, and you've got your dandelion pancakes!

And just to note, you can actually eat the entire dandelion -- every part of it is edible, and gives an earthy, nutty and pleasingly bitter taste, pairing well with bacon, goat cheese, nuts and lemon (and pancakes!)

Thank you Anita for sharing your recipe with us.