Ingredients
- 2 cups whole-wheat flour
- 1/4 cup organic cane sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 3/4 cups unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1 large free-range egg
- 1/2 cup coconut oil melted (plus extra for greasing)
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons freshly grated lemon zest
Instructions
- Mix the whole-wheat flour, organic cane sugar, baking powder, and salt in a large mixing bowl. Set aside.
- Combine the almond milk, lemon juice, egg, melted coconut oil, and vanilla extract in another bowl. Whisk well.
- Fold in the lemon zest to infuse the batter.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix if you want light pancakes. In fact, it's okay if your batter is a bit lumpy.
- Heat a nonstick skillet over medium heat. You can add a bit of coconut oil to grease the skillet, though it's not necessary.
- Working in batches, pour 1/4 cup of batter for each pancake onto the hot skillet and cook for 2-3 minutes, until the edges look set (you should see a few bubbles on the surface as well).
- Flip the pancakes and cook until golden brown and cooked through (it usually takes no more than 2-3 minutes). Reduce the heat if the pancakes are browning too quickly.
- Add toppings if desired and serve.