Fluffy Peanut Butter Pancakes

In a medium mixing bowl, combine the all-purpose flour, whole-wheat flour, cinnamon, baking powder, coconut sugar, and sea salt. Whisk these dry ingredients together to ensure even distribution of the leavening agent; this will help achieve the perfect pancake rise.
In a separate bowl, whisk the beaten egg with the natural creamy peanut butter and unsweetened almond milk until the mixture is smooth.
Gradually pour the wet mixture into the dry ingredients, stirring until you have a smooth, thick batter. Be careful not to overmix, as this can lead to dense pancakes. Aim for a batter that's just combined, with a few lumps remaining for the best texture.
Preheat a nonstick skillet over low heat and lightly grease it with a bit of coconut oil.
Pour the batter onto the skillet in small circles, using just under 1/4 cup for each pancake. Cook the pancakes on a low heat setting until bubbles form on the surface and the bottoms turn a golden brown; about 2-3 minutes.
Carefully flip the pancakes and cook the other side until done. If the batter thickens as it sits, stir in a tiny splash of almond milk to reach a pourable consistency again.
As you cook the pancakes, keep the finished ones warm by placing them under an inverted bowl or in the oven on low/keep warm setting.