Old Fashioned Pancakes

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1

In a large mixing bowl, whisk together the whole wheat flour, baking powder, honey, and sea salt. Creating a well in the center of your dry ingredients adds a touch of culinary technique that ensures even mixing.

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2

Pour the almond milk, melted coconut oil, and egg into the well. Stir the mixture gently until just combined. Remember, a few lumps are fine in pancake batter; overmixing can lead to less fluffy pancakes.

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3

Preheat a non-stick griddle or pan over medium heat. Lightly grease the surface with a bit of coconut oil to prevent sticking and to add a hint of coconut flavor.

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4

For each pancake, ladle approximately 1/4 cup of batter onto the griddle. Cook until you see bubbles on the surface and the edges appear set, about 2 to 3 minutes. This is your signal to flip.

Full recipe & nutritional value on foodfaithfitness.com