Ingredients
- 2 cups whole-wheat flour
- 2 tablespoons coconut sugar or honey
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups almond milk or any plant-based milk
- 2 teaspoons pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil melted (plus extra for greasing the pan)
- Fresh fruit and pure maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, coconut sugar, baking powder, and salt. I recommend sifting the dry ingredients as it helps prevent clumps.
- In a separate bowl, combine the almond milk, vanilla extract, and applesauce. Stir in the melted coconut oil until well incorporated.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix as it can result in dense pancakes. A few lumps are okay.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes (only once!) and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Serve the warm pancakes with fresh fruit and a drizzle of pure maple syrup. For a protein boost, add some Greek yogurt on top.