Directions

•Set aside a skillet for your pancakes; warm it over low heat while you prepare the batter.

 

•In a medium size bowl, whisk all dry ingredients together. It’s important to whisk it before adding liquid ingredients to avoid clumps. Then add liquid ingredients.

 

•If your coconut oil is solid, measure what you need and pour it over a glass cup, then melt in your toaster oven for 2-3 minutes. You can also run warm water over the whole jar of coconut oil, or simply measure what you need and melt in a skillet. Once melted, add to the dry ingredients bowl.

 

•Add maple syrup, milk, and vanilla.

•Continue whisking vigorously. The batter will thicken as you let it sit. That’s okay. You can always add a bit more milk or water.

 

•Turn the stove up to medium high. It’s important for the stove to be really hot for the pancakes to come out right, which is why I always warm up the pan while I prepare my batter.

 

•You can use a ¼ cup measure to pour the batter over the pan. Once the batter looks set, flip the pancake. It takes about 2-3 minutes per side.