3tablespoonscoconut oil, melted, plus more for the griddle
Butter and pure maple syrup, for serving
Heat an electric griddle to 375ºF or a skillet over medium-high heat.
In a large bowl, whisk together both flours, the sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the milk, orange juice, eggs, and vanilla. While whisking slowly, pour the milk mixture and the melted coconut oil into the flour mixture and whisk until just combined.
Place 1 teaspoon of coconut oil onto the hot griddle; use a spatula to spread it around until it has melted and the griddle is evenly coated. Working in batches, measure 1/4 cup of pancake batter and pour it onto the hot griddle. Cook the pancakes for 4 minutes or until bubbles form, break, and do not fill back in, then flip. Cook the pancakes on the second side for 30 seconds to 1 minute.
Repeat with the rest of the pancake batter, adding more coconut oil to the griddle only as needed.
Serve warm with butter and real maple syrup.
Try adding fresh fruit like bananas or berries into the pancake batter for extra healthy goodness.