In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, and salt. I recommend sifting the dry ingredients as it helps prevent clumps.

In a separate bowl, combine the almond milk, vanilla extract, and applesauce. Stir in the melted coconut oil until well incorporated.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix as it can result to dense pancakes; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes (only once!) and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve the warm pancakes with fresh fruit and a drizzle of pure maple syrup. For a protein boost, add some Greek Yogurt.