Place flour, baking powder and salt into TM bowl and mix 10 sec/speed 5.
Add milk, butter, vanilla and eggs and mix 10 sec/speed 5.
Scrape down sides of bowl and mix further 5 sec/speed 5.
Heat a heavy based or non-stick frypan on medium heat. Melt a couple teaspoons of coconut oil/butter in the pan then dollop pancake mix into hot frypan (I use a 1/3 measuring cup to measure the batter into the pan).
Once the pancake batter is in the frypan, adjust temperature as necessary. Only flip the pancakes after little bubbles have formed in the middle of the pancakes and the edges of the pancakes are beginning to brown. Fry the other side until golden brown, then place into an insulated serving bowl until ready to serve.
Serve with butter, fresh or frozen berries, maple syrup and cream.
This recipe makes a large quantity of pancakes so perfect for feeding a crowd. These pancakes store well in the fridge in an air tight container for a couple of days so can be reheated and eaten later, or eaten cold with butter and jam. Great for lunchboxes.
Variations:
Apple Cinnamon Pancakes - After mixing dry ingredients set them aside, then chop 2 cored and quartered apples and a handful of pecans 5 sec/speed 5. Add 2 tsp cinnamon, then add back to the bowl the dry ingredients and continue the recipe as above.
Blueberry Pancakes - After measuring the batter into the frypan, quickly drop a few blueberries into each pancake. Also works well with sliced banana.
Dairy Free - substitute the milk for milk of your choice and use macadamia oil or light olive oil instead of the butter.