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Makes about 16 (4-inch) pancakes


  • Whisk together the flour, MVL powder, baking powder, baking soda, salt, and buttermilk powder in a large bowl. In a separate bowl, whisk together the egg and melted coconut oil. Then stir in the water.

  • Make a well in the center of the dry ingredients, and pour in the egg mixture. Gently fold egg mixture until just incorporated. A few lumps should remain. Batter should be thick, but should not hold shape. Be careful not to overmix the batter. Stop stirring the batter when there are still streaks of flour visible.

  • Set aside to rest while you heat the pan.

  • Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Drop in 1 teaspoon of the coconut oil, making sure it completely coats the bottom of the pan. You can use a brush, if needed. Allow the oil to heat until it shimmers.

  • Using ¼ cup of batter per pancake, add the batter to the skillet, only 2 to 3 at a time, and cook until bubbles begin to appear, about 2 minutes. It’s a thick batter, so bubbles may take longer than usual to appear, or you’ll only see a few appear slowly.

  • Flip the pancakes and cook until they are golden brown on the other side, about 1 ½ minutes longer. If you notice that your pancakes don’t spread out a little when added to the pan, stir in a couple tablespoons of water until you don’t have to shape them when adding to the pan.

  • Repeat with the remaining batter and brush the skillet with more coconut oil as needed.

  • To keep each batch warm while you cook the others, heat the oven to 200 degrees and set a wire rack over a baking sheet. Place the cooked pancakes on the wire rack in a single layer and place in the oven until it’s time to serve.

  • Save the leftovers! Let them cool to room temperature and wrap in plastic wrap and freeze. They will retain most of their flavor and texture for up to a week. Defrost in the refrigerator for 24 hours, then reheat in a 350-degree oven until warm, about 5 minutes.