Mix the Wet and Protein:

1. In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, melted coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated and no protein lumps are left.

Mix the Wet with the Dry:

1. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt. If preparing the batter the evening before, leave out the baking powder and soda until the next morning.
2. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

Frying:

1. Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.
2. Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and it looks matte.
3. Carefully flip the pancakes with just a flip of your wrist, to avoid them sliding across the pan, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
4. If you’d like to keep the stack warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.

Serve:

1. Serve stacked on a plate, topped with icing sugar if desired, and drizzle with cranberry sauce and Advocaat for the grown-up version.
2. Enjoy your delicious Sourdough Buttermilk Pancakes!