In a large bowl, add your milk, eggs, oil, and coconut sugar.

Whisk your wet ingredients until fully incorporated.

For your dry ingredients, use a medium bowl, add your flour, baking powder, and salt, and mix well

Pour the flour mixture into the wet ingredients, and mix thoroughly.

It really depends on the day. Sometimes the humidity and temperatures can affect it but, if I feel like the batter isn't thick enough I will add more flour until I am happy with it. This is where reading your batter comes into play.

You will want to get a hot griddle ready at this point, I keep mine at low to medium heat.

The temperature will entirely depend on what you are using to make your pancakes. I use my two large skillets that are cast iron.

Use a 1/4-1/2 cup of batter per pancake, or you can choose whatever amount you want.

Cook on each side until golden brown, I always look for the small bubbles on the batter before flipping.

Enjoy!