In a large mixing bowl, whisk together the whole-wheat flour, baking powder, sugar, and salt. In another bowl, combine the low-fat milk, vanilla Greek yogurt, eggs, melted coconut oil, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay!
Heat a non-stick skillet or griddle over medium heat. If you’re using a heart-shaped pancake mold, lightly grease it with a little extra coconut oil to prevent sticking.
Once the skillet is hot, pour the batter into the heart-shaped molds (if using) or directly onto the skillet. Cook for about 2-3 minutes or until bubbles start to form on the surface. If you’re using the mold, carefully remove it before flipping. Flip the pancakes and cook for another 2-3 minutes until golden brown.
Remove the pancakes from the skillet and keep them warm while you repeat the process with the remaining batter. Serve your heart-shaped pancakes warm, topped with powdered sugar, maple syrup, or fresh fruit!
