Ingredients
- 1 1/2 cups whole-wheat flour
- 1 tablespoon baking powder
- 2 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups almond milk
- 1 large egg
- 2 tablespoons unsalted butter melted (you can also use coconut oil)
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, coconut sugar, ground cinnamon, and salt.
- Create a well in the center of the dry ingredients, and pour in the almond milk, egg, melted butter, and vanilla extract. Stir gently until just combined. Do not overmix if you like your pancakes fluffy.
- Preheat a nonstick skillet over medium heat. Grease with a bit of butter or coconut oil. For each pancake, pour 1/4 cup of batter onto the skillet.
- Flip the pancake when you see bubbles forming on the surface and the edges start to set. It typically takes about 2-3 minutes. Cook for another 1-2 minutes until golden brown.
- Serve the pancakes hot, stacked high.
