Mix the wet

1. In a large mixing bowl, combine the sourdough discard, egg, soy milk, protein powder, coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated.

Mix the Dry

1. Note: You can prepare the batter the evening before, but if you do, leave out the baking powder until the next morning, as it would lose some of its effectiveness overnight.
2. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, and fine sea salt.

Mix the wet into the dry

1. 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.

Fry

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.
3. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
4. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.