Ingredients
- 2 cups whole-wheat flour
- 4 teaspoons baking powder aluminium-free
- 2 tablespoons organic raw honey or pure maple syrup
- 1 teaspoon sea salt
- 2 large eggs
- 1 1/2 cups almond milk or another plant-based milk
- 2 tablespoons coconut oil plus more for cooking
- Cooking spray
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, honey or maple syrup, and sea salt.
- In a separate medium bowl, beat the eggs and almond milk until well combined.
- Gradually pour the wet mixture and the melted coconut oil into the dry ingredients, whisking until just combined. If the batter appears too thick, add a tablespoon of almond milk.
- Preheat a griddle or nonstick skillet over medium heat. Lightly coat with cooking spray or a small amount of coconut oil. Once hot, pour about ¼ cup of batter for each pancake onto the griddle.
- Cook until the edges look set and bubbles form on the surface of the pancake, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes.
- Serve the pancakes warm with your favorite toppings.