Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) coconut sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) fine sea salt
  • 2 cups (480ml) low-fat buttermilk
  • 2 large eggs
  • 3 tbsp (42g) melted unsalted butter
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Whisk the all-purpose flour, coconut sugar, baking powder, baking soda, and fine sea salt together in a large bowl to remove clumps.
  2. In a separate medium bowl, beat the eggs, low-fat buttermilk, melted butter, and vanilla extract until combined.
  3. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined, ensuring small lumps remain in the batter.
  4. Allow the batter to sit undisturbed for 10 minutes to allow the leavening agents to activate and the flour to hydrate.
  5. Heat a non-stick skillet or griddle over medium-low heat with a small pat of butter.
  6. Pour 1/4 cup (60ml) of batter per pancake onto the skillet.
  7. Cook until bubbles form on the surface and the edges appear matte and set.
  8. Flip the pancake once and cook for another 1-2 minutes until golden brown and it springs back when lightly touched.