INGREDIENTS
3 tbsp
unsalted butter, melted
1 tbsp
neutral oil (grapeseed)
2/3 cup
maple syrup
1
large egg
1 cup
all-purpose flour
1 tsp
baking powder
1/4 tsp
fine salt
1/2 cup
whole milk
1 14 ounce can
of coconut cream, refrigerated overnight
1 1/2 tbsp
maple syrup