Begin by combining the almond milk and lemon juice in a small bowl. Let this mixture sit for about 5 minutes to create a dairy-free “buttermilk.”
In a separate bowl, whisk together the whole wheat flour, honey, baking powder, baking soda, and salt.
Crack the egg into the dry ingredients, then add the almond milk mixture and melted butter. Stir everything together until just combined. Be careful not to overmix, as this can lead to dense pancakes.
Preheat a nonstick skillet over medium heat. Use a small amount of coconut oil to lightly grease the pan, which will give the pancakes a delightful, light crust.