Ingredients
- 4 cups whole-wheat flour
- 3 tablespoons aluminum-free baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 3 tablespoons organic raw sugar or coconut sugar
- 1 large free-range egg
- 1 cup almond milk or another plant-based milk
- 1 tablespoon melted coconut oil or unsalted butter
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, sea salt, and sugar until well combined. This is your homemade pancake mix.
- Store it in an airtight container in a cool, dry place for up to 3 months.
How to Cook the Pancakes:
- When you're ready to make pancakes, preheat a nonstick skillet or griddle over medium heat.
- In a separate bowl, beat the egg and then add 1 cup of the homemade pancake mix. Pour in the almond milk and melted coconut oil, and whisk until just combined. The batter should be slightly lumpy.
- Lightly grease the skillet with a small amount of coconut oil or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes or until golden brown.
- Serve the pancakes hot with your choice of toppings.