1 cup whole wheat pastry flour, sifted (or sub 1/2 for all-purpose)
1 1/2 tbsp baking powder
pinch of salt
1 tsp vanilla extract
1 cup soy or almond milk
1 tbsp melted coconut oil
1 tbsp organic cane sugar (optional: increase to 2 tbsp if using unsweetened almond/soy milk)
Preheat a nonstick frying pan over medium heat.
To keep your pancakes warm as you’re cooking, preheat your oven to low heat and then turn it off.
Combine the dry ingredients in a medium sized bowl and set aside.
Whisk together the vanilla extract, milk, coconut oil and sugar in a smaller bowl. Depending on the temperature of your ingredients, the coconut oil may harden when mixed with the milk- simply pop the liquid ingredients in the microwave for a minute to fix this.
Add the liquid ingredients to the dry ingredients. Whisk quickly, making sure not to over-mix (20 seconds of mixing should be more than enough). Don’t worry if there are lumps in the batter. Let the batter sit for 5-10 minutes.
To ensure even cooking, cook each pancake one by one. Spoon 1/4 cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes – until bubbles begin to form around the outer portion of the pancake. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
Flip and cook for another 1-2 minutes.
Store the cooked pancakes in a single layer on the racks in your warm oven – this will keep them warm but not soggy.
Continue cooking the pancakes, one at a time until all of the batter is used up.