Warm up your non-stick pan over medium heat. Sift together the whole wheat flour, baking powder, salt in a large mixing bowl and set aside.
In a separate bowl, whisk together the coconut oil, eggs, vanilla extract and Greek yogurt until smooth.
Fold the dry ingredients into the wet mix and stir until just combined. Do not to overmix.
Gradually mix in the almond milk. Your batter needs to be thick but pourable.