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1
In the bowl of a food processor, combine flour, sugar, malted milk powder, baking powder, salt, and baking soda. Process about 30 seconds to ensure the leavening agents are fully homogenized into flour.
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2
Add the solid coconut oil and pulse only until it disappears into a dry and powdery mix, just a few seconds. It's important that the coconut oil is fully combined into the flour, while also remaining powdery and dry, so use caution and avoid over-processing, especially with larger batches (a 14-cup food processor can handle a maximum batch size of 4x; plan accordingly for smaller machines). Transfer the mix to an airtight container and store up to one year at or below 74u00b0F, or until the date stamped on the package of coconut oil.
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3
Preheat an electric griddle to 350u00b0F, or heat a large, nonstick skillet to a similar temperature on the stovetop. In a large mixing bowl, whisk milk, egg, and vanilla extract until well-combined. Add prepared pancake mix and whisk until smooth, although a few flecks of coconut oil may dot the batter.
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4
With a large scoop, measuring cup, or ladle, divide the thin batter in 1/4-cup portions (or as desired) and griddle until golden brown on either side, and cooked through the middle, about 90 seconds per side. Serve immediately, with butter, maple syrup, fresh fruit, whipped cream, or whatever other toppings sound fun.
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5
The timing and yield of this recipe will vary substantially depending on how the pancake batter is portioned as well as the exact temperature of the griddle itself. When pancakes are excessively browned but raw in the middle, the griddle is likely too hot; when the pancakes are cooked through but too soft and pale, the griddle may be too cool.
