1. Whisk together flour, salt, baking powder and baking soda in a large bowl. In a separate bowl, whisk together buttermilk, milk, and egg whites. In a small bowl whisk together egg yolks and melted butter.
2. Pour melted butter and yolks into milk mixture and whisk to combine. Pour this liquid mixture into flour mixture and whisk until just combined. Let mixture rest for 5 minutes.
3. Meanwhile heat butter and maple syrup in a small sauce pan over low heat. Heat a large sauté pan over medium high heat (I actually like to heat mine in between medium and medium-high.) Drop about a teaspoon full of coconut oil into the pan. When oil is melted, swirl the pan to coat and then place 3-4 ladle-fulls (about 1/4 cup) of batter to make 3-4 pancakes. When the bottom of the pancakes are golden brown and the surface begins to bubble, flip pancakes. Continue to cook until bottom is golden brown. Serve immediately and drizzle with butter-syrup mixture.

Tip:

1. If you are making pancakes for a large crowd and want to serve everyone at once then heat oven to 180 degrees, line a baking sheet with a cooking rack, and as the pancakes come off the pan place them on the cooling rack and keep warm in the oven. The cooling rack will prevent the pancakes from getting soggy.

*Soaked Option:

1. The night before pour flour (increase measurement to 3 1/4 cups) into a large bowl and stir in the buttermilk. Cover tightly and leave at room temperature overnight. The next day whisk together milk and egg whites in a medium bowl. In a smaller bowl combine egg yolks and butter. Pour egg yolk mixture into milk mixture and whisk. Add salt, baking powder and baking soda to soaked flour and stir to combine. Add milk/egg mixture to soaked flour mixture and whisk until just combined Let mixture rest for 5 minutes. Continue with recipe above where it says “Meanwhile heat butter…”
2. Note: This recipe was posted before I made the transition to all grain-free recipes on the blog. If you’d like to see a grain-free pancake recipe, CLICK HERE.