In a 2-cup measure, stir the milk and vinegar together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

Meanwhile, whisk the flours, baking soda, cinnamon and salt in a medium bowl.

In a separate bowl, whisk the egg and vanilla with the milk, then stir in the oil, then the currants. (I usually start heating the pan about now.)

Make a well in the center of the flour mixture. Pour the milk mixture into the well of dry ingredients and use a spoon to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter. If the batter seems thick (mounds up on the spoon) add a little more coconut milk. 

Check the pan (I use a ceramic nonstick skillet) with a drop of water. If the water sizzles and bounces off the surface, the pan is hot enough. The setting on my stove is around 5 where 10 is the highest. 

Once the pan is hot enough, add a teaspoonful or so of butter or coconut oil and swirl until it coats the surface. Pour about 2 tablespoons of batter per pancake onto the surface. Cook on one side until holes form around the edges and into the center, about 1 minute, then flip and cook on other side for an additional 1-2 minutes. Don’t let the pan get too hot -– you want a nice, even heat but not for the butter or the pancakes to burn.

Serve with coconut (or dairy) yogurt, warmed blueberry compote (see note), and nuts! For the sweet-lovers among you, offer syrup on the table.