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1. In a small bowl, combine the flour, baking powder and salt. Set aside.
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2. In a large bowl, whisk together liquid creamer, butter and egg until well combined. Whisk in dry ingredients until just mixed. Some lumps will remain.
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3. Heat a large nonstick skillet over medium heat. Rub with an oiled paper towel if desired. Add about 1/4 cup batter to skillet and cook until tiny bubbles start to appear and burst, about 2 minutes. Flip pancake over and cook until lightly browned, about 2-3 minutes. Repeat with remaining batter.
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4. While pancakes cook, add butter, sugar and brown sugar to a small saucepan. Heat over low heat and stir until sugars dissolve. Add berries and bring to simmer. Simmer, stirring occasionally, for about 5 minutes. Remove from heat and stir in Coffee-mate.