Ingredients
- 2 cups whole-wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large free-range eggs
- 1/4 cup organic coconut sugar
- 1 1/2 cups organic light cream
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- In a separate bowl, beat the eggs with the coconut sugar until the mixture is smooth and slightly pale.
- Gradually pour the light cream and vanilla extract into the egg mixture, stirring until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined, being careful not to overmix.
- Preheat your griddle or nonstick skillet over medium heat, and lightly grease with a dab of butter or a spritz of cooking spray.
- Pour 1/4 cup-sized scoops of batter onto the griddle, allowing enough space for the pancakes to expand. Cook for 2-3 minutes, or until small bubbles form on the surface, then flip and cook for an additional 2-3 minutes, until golden brown.
- Transfer the cooked pancakes to a plate and cover to keep them warm. Repeat with the remaining batter.
- Serve the warm pancakes with a drizzle of pure maple syrup, a sprinkle of fresh berries, or a bit of Greek yogurt.