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.

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.

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.

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.

Flip the pancakes with a spatula and cook until the second side is golden brown, another 2 to 3 minutes. Adjust the heat as needed to prevent burning.

Serve the pancakes hot, with a drizzle of pure maple syrup or a dollop of Greek yogurt and fresh berries for a balanced meal.