Ingredients
- 1 cup whole-wheat flour
- 1 teaspoon aluminum-free baking powder
- 1/2 tablespoon coconut sugar
- 1/2 teaspoon sea salt
- 1 tablespoon unsalted butter melted (or coconut oil for a dairy-free option)
- 3/4 cup almond milk
- 1 large egg free-range
- 1/4 teaspoon pure vanilla extract
Instructions
- In a medium-sized mixing bowl, whisk together the whole-wheat flour, baking powder, coconut sugar, and sea salt.
- Pour in the melted butter, almond milk, egg, and vanilla extract. Whisk until just combined, but do not overmix (a few lumps are okay).
- Lightly grease a microwave-safe plate with a thin layer of butter or a spritz of cooking spray.
- Spoon around 1/4 cup of the pancake batter onto the center of the greased plate. Try to shape it into a round disc.
- Microwave on high for 60 seconds. You do not need to flip it.
- Carefully remove the plate from the microwave (it will be hot!) and check the pancake with a toothpick or cake tester. If the tester comes out clean, your pancake is ready. If not, microwave in 10-second bursts until fully cooked.
- Serve with a bit of butter and a drizzle of pure maple syrup. You can also add fresh berries or a dollop of Greek yogurt.