Ingredients
- 1.5 cups whole-wheat flour
- 3.5 teaspoons aluminum-free baking powder
- 1 tablespoon organic raw honey
- 1/4 teaspoon sea salt
- 1.25 cups almond milk unsweetened
- 1 tablespoon coconut oil melted, plus extra for greasing the pan
- 1 large free-range egg
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, honey, and sea salt. Creating a well in the center of your dry ingredients adds a touch of culinary technique that ensures even mixing.
- Pour the almond milk, melted coconut oil, and egg into the well. Stir the mixture gently until just combined. Remember, a few lumps are fine in pancake batter; overmixing can lead to less fluffy pancakes.
- Preheat a nonstick griddle or pan over medium heat. Lightly grease the surface with a bit of coconut oil to prevent sticking.
- For each pancake, ladle approximately 1/4 cup of batter onto the griddle. Cook until you see bubbles on the surface and the edges appear set, about 2 to 3 minutes. This is your signal to flip.
- Flip the pancakes with a spatula and cook until the second side is golden brown, another 2 to 3 minutes. Adjust the heat as needed to prevent burning.
- Serve the pancakes hot, with a drizzle of pure maple syrup or a dollop of Greek yogurt and fresh berries for a balanced meal.