Whole Grain and Coconut Protein Pancakes

In a small bowl, whisk together sorghum flour, coconut flour, protein powder, baking powder and salt.

In a medium bowl, whisk together eggs, yogurt, milk, honey and coconut oil. Stir in flour mixture.

Heat a heavy skillet or griddle over medium-low heat.

Brush with coconut oil. Working in batches, pour batter by scant 1/4 cupfuls onto the pan.

Cook until pancakes are browned underneath and tops begin to set, about 4 minutes; pancakes will be difficult to flip if tops aren't a little firm, so don't rush.

Flip pancakes and cook until other side is browned, about 3 minutes more. Lower heat and brush the pan with more coconut oil if necessary between batches.

Completely cooled pancakes can be stored in a freezer-safe resealable plastic bag and frozen up to 3 months; reheat frozen pancakes in a toaster or a 300°F oven.