Coconut Milk Powder Pancakes

1In a large mixing bowl, whisk together the all-purpose flour (1 cup), coconut milk powder (2 tablespoons), milk powder (1 tablespoon), sugar, baking powder (1 teaspoon), baking soda (½ teaspoon), and salt (¼ teaspoon) until well combined.

2In a separate bowl, beat the egg (1 large) and then add the warm water (¾ cup), melted coconut oil, (2 tablespoons) and vanilla extract (½ teaspoon). Mix well to combine.

3Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

4Heat a non-stick skillet or griddle over medium heat and lightly brush with coconut oil (2 tablespoons).

5Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through.

7Transfer the pancakes to a warm plate and keep warm while cooking the remaining batter, adding more coconut oil (2 tablespoons) to the skillet as needed.

8Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, or a dollop of coconut yogurt.