In a large mixing bowl, whisk together the whole wheat flour, baking powder, honey or maple syrup, and sea salt.
In a separate medium bowl, beat the eggs and almond milk together until well combined.
Gradually pour the wet mixture and the melted coconut oil into the dry ingredients, whisking until just combined. If the batter appears too thick, Add a tablespoon of almond milk.
Preheat a griddle or nonstick skillet over medium heat. Lightly coat with cooking spray or a small amount of coconut oil. Once hot, pour about ¼ cup of batter for each pancake onto the griddle.