1tablespoonraw or organic butter, and more as needed
Stir all dry ingredients together in a medium bowl.
Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!