Ingredients:

  • 250g all-purpose flour
  • 10g baking powder
  • 3g baking soda
  • 2g fine sea salt
  • 240ml low-fat buttermilk
  • 120g plain Greek yogurt
  • 1 large egg
  • 15ml pure maple syrup
  • 5ml pure vanilla extract
  • 15g melted coconut oil

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt for at least 30 seconds to aerate the dry base and ensure even distribution of leavening agents.
  2. In a separate medium bowl, whisk the egg, Greek yogurt, buttermilk, maple syrup, and vanilla until smooth. Gradually stream in the melted coconut oil while whisking constantly.
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to fold the ingredients together until just combined, leaving small lumps to ensure the gluten remains relaxed.
  4. Heat a non-stick griddle or heavy-bottomed skillet over medium heat. Lightly grease with butter or oil.
  5. Ladle approximately 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges appear set.
  6. Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are a mahogany-colored golden brown and the center is cooked through.