THESE WERE AMAZING. Thank you so much, Vicky!

I loved all of your advice at the front of the article: cook with a high-heat oil so the pancakes won't burn, use softened butter, don't over stir, and don't heat too high. I think that is just great advice for cooking pancakes in general. I also let my batter sit for about 30 mins before cooking, which I think led to their thick, fluffy texture.

I would say the predominate flavor of these pancakes is butter, followed by vanilla which made it so delicious and impossible to have just one bite.

I didn't have everything on hand you recommended so here was my version and it came out fluffy, homogenous, and so so scrumptious!

Dry Ingredients
2 Scoops of Vanilla EAS Soy Protein
2 tsp Rumford baking powder
1/4 tsp Morton Iodized salt
1 tbsp finely shredded raw coconut

Wet Ingredients
2 Organic eggs
1/4 tsp vanilla extract
4 tbsp Kerrygold butter (softened)
1 tbsp Horizon Organic Fat Free Milk