Ingredients
- 2 large eggs
- 2 cups unsweetened almond milk
- 2¼ cups whole-wheat flour
- Neutral-flavored oil for cooking the pancakes
Instructions
- In a large mixing bowl, whisk together the eggs and almond milk until well combined.
- Gradually sift in the whole-wheat flour, whisking continuously to prevent any lumps from forming.
- Preheat a nonstick skillet over medium heat. Lightly grease the pan with a small amount of oil.
- Pour approximately ¼ cup of batter for each pancake onto the skillet. Cook for 1-2 minutes, or until small bubbles form on the surface and the edges appear set.
- Flip each pancake and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through. Adjust the heat if needed.
- Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the rest of the batter. Grease the skillet as needed.
- Serve the warm pancakes topped with a drizzle of maple syrup, a few fresh berries, or Greek yogurt.