• Preheat pancake griddle to 350° or large skillet on medium heat. (Adjust the temperature as needed; this is what I set my griddle to.)
• In a large mixing bowl mix together dry ingredients (both flours, baking powder, and salt) with a wire spatula.
• To dry ingredients add melted butter and eggs. Using a fork or wooden spoon, stir until wet ingredients are incorporated. (This dry mixture will be very lumpy, but the lumps should be on the smaller side.)
• Measure milk into a large liquid measuring cup, add the vanilla and maple syrup to the milk. Slowly, little by little, pour a small amount (NOT ALL) of the milk into your flour mixture. Stir with a fork or wooden spoon. Pour a little more and stir again. Continue to do this until all milk is added, making sure to fully incorporate it each time. (Batter will be thick but runny, and still have lumps. This is a good thing. Not over mixing the batter is important to create fluffy pancakes!) **If needed add a tiny bit more milk in order to "thin" the batter a bit, but not more than 1 or 2 tablespoons.
• Allow batter to rest for a minute or two. Put a small amount of coconut oil (if using) on your preheated griddle and spread evenly with pastry brush or spatula. Measure out ⅓ cup of batter for each pancake and pour onto preheated griddle.
• Flip pancakes with a spatula once bubbles form and the bottoms look brown (use a spatula to slowly lift and check for doneness.) Continue cooking for a couple minutes until second side is browned. Remove to a plate and set aside until all pancakes are done.
• Continue making pancakes in this fashion with the remaining batter. (Stacking pancakes on a plate on top of each other will keep the bottom ones warm as you go.) Enjoy with warm maple syrup, fruit topping, or your favorite jam or spread!

  **Recipe yields about 17 pancakes (5" diameter).

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