In a bowl combine dry ingredients: flour, baking powder, cinnamon and salt.
In a separate bowl whisk together eggs, vanilla soy milk, soy yogurt, melted coconut fat and vanilla extract. Add wet ingredients to dry ingredients and fold in with a spatula until combined. Let sit for about 10 minutes.
Heat a pan and add some coconut fat or oil. Pour a small ladle of pancake batter onto the pan and cook for about two minutes, or until bubbles appear on the surface. Flip the pancake over and cook the other side for a minute, or until golden. Once the pancake is done, remove from pan and set aside, placing pancakes in stacks. Repeat with the remaining batter.
Top pancakes with your favorite toppings. We used soy yogurt, fresh figs, blueberries, a drizzle of agave syrup, cinnamon, granola and cacao nibs. Serve and enjoy!
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