• In a large mixing bowl, combine all of the wet ingredients except the coconut oil. Stir to combine and set aside.
• In another mixing bowl, combine all of the dry ingredients and whisk to combine. Then graudally add to the wet ingredeints and mix until combined.
• Add the coconut oil, mix, and let the batter rest for 10-15 minutes so that the vinegar and baking soda have time to create air bubbles. Those bubbles = fluffy, delicious pancakes so don't skip this step! In the meantime, you can slice your fruit for toppings or just do what I do: pour a cup of coffee and watch some TV while I wait for the kitchen timer to go off :)

Cooking the Pancakes

• Warm a large non-stick skillet over medium heat. Spray or grease lightly with some coconut oil and ONCE WARM, add in about 1/4 cup of pancake batter per pancake. I usually fit in the pan at a time. See the Notes below to learn why the temperature in the pan makes a big difference :)
• Let the pancakes rest undistrubed for 3 minutes or until the edges are lighly golden and lots of there's lots of air bubbles on the surface of each pancake. Then gently flip and cook for an addition 2-3 minutes or until the pancake is cooked through and golden brown.
• Repeat with the remaining batter, lowering the heat as needed in between pancakes.

Serve

• I like serving these pancakes with sliced bananas and some toasted coconut but really any fruit you have on hand will be delicous. Sometimes I add kiwi or sliced grapes if I have them. Strawberries are good too! Use what you have and then spirnkle on some toasted coocnut flakes.
• Finish your masterpeice with a drizle of maple syrup - and maybe a touch of salted tahini, almond butter, or a pat of vegan butter if desired - and voila! Your vacation-on-a-plate of a breakfast is complete! So Summery and tropical and delicous. I hope you enjoy!