Ingredients (13% protein)

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ¼ teaspoons salt
• 2 ½ cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• Coconut oil for the pan (vegetable or canola oil can be used as well)

Instructions

• In a large bowl, whisk together dry ingredients:
  • 2 cups flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons salt
• In a medium bowl, whisk together wet ingredients:
  • 2 ½ cups buttermilk
  • 2 eggs
• Pour wet into dry and gently whisk until just combined
• Add melted butter and gently whisk (some lumps are okay!)
  • 3 tablespoons butter
• If desired, refrigerate the batter for 1-2 hrs
• Heat griddle/skillet over medium heat for a few minutes
• Add 1-2 tablespoons coconut oil (or vegetable/canola oil) to the skillet and turn the heat down to medium-low
• Ladle 1/4-1/3 cup of batter into the skillet for each pancake
• Cook until a few bubbles begin to rise on the surface and the bottoms are nicely browned, about 2 to 4 minutes
• Flip the pancakes and cook until the other sides are lightly browned, about 2 min
• If making multiple pancakes, you can transfer them to a wire rack set inside a rimmed baking sheet and keep them in a 325° oven until all the batter is cooked
• Serve and enjoy!

This recipe yields 4 servings.

Protein Version

Ingredients v1 (23% protein)

• 180g all-purpose flour (1.75 cups)
• 60g whey protein powder (0.25 cups)
• same as above -> may need to add a lil more buttermilk b/c protein powder is more drying

Instructions v1

• Same as above