Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
2 tablespoons cane sugar
1 teaspoon vanilla extract
2 large organic eggs
2 cups oat milk
1 tablespoon melted coconut oil
4 tablespoons melted grass-fed butter
Instructions
Mix the batter: In a large bowl, combine flour, baking powder, salt, and sugar. Add eggs, vanilla, oat milk, coconut oil, and melted butter. Whisk until smooth. For thinner pancakes, add extra milk.
Heat the skillet: Place a skillet or griddle over medium heat and lightly grease with oil.
Cook pancakes: Pour batter using a ladle (2–3 pancakes per batch). Cook 60–90 seconds until bubbles appear on the surface. Flip and cook the other side about 60 seconds until golden brown.
Keep warm: Place cooked pancakes in a 200°F oven while you finish the rest.
Serve: Stack pancakes and top with butter, maple syrup, powdered sugar, whipped cream, or fresh fruit. Enjoy!