Instructions

• Choose your flour and corresponding leavening/salt: measure 2 cups flour. If using organic white self‑raising flour, use 2 teaspoons baking powder and 1/4 teaspoon salt. If using light spelt, whole wheat, or all‑purpose flour, use 1 tablespoon baking powder and 1/2 teaspoon salt.
• In a large mixing bowl, whisk together the 2 cups flour, the measured baking powder, 2 tablespoons raw sugar, and the measured salt until evenly combined. Set the bowl aside.
• In a separate smaller bowl, whisk 2 large eggs, 2 1/2 tablespoons melted coconut oil, 1 tablespoon vanilla extract, and 1 cup plain non‑fat Greek yogurt until creamy and smooth.
• Add 1 cup unsweetened almond milk (or milk of choice) to the yogurt mixture and whisk until combined.
• Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon (or spatula) until the batter is just combined. Do not overmix — the batter will be lumpy.
• If you want some fruit or chips for topping, set aside a few raspberries, blueberries, or chocolate chips now. Gently fold the remaining 1/3 cup raspberries, 1/3 cup blueberries, and 1/4 cup chocolate chips into the batter, taking care not to break the berries.
• Heat a nonstick pan or griddle over medium heat. Spray lightly with cooking oil spray to coat the surface.
• Using a 1/4‑cup measuring cup or a ladle, pour batter onto the hot pan to form each pancake. If needed, use the back of a spoon to slightly shape each pancake.
• Cook pancakes about 3–4 minutes on the first side. Because this batter is thick, bubbles may not appear — lift one edge to check that the underside is golden before flipping.
• Flip and cook the second side 2–3 minutes, or until the pancake is cooked through and golden. Transfer cooked pancakes to a plate and keep warm; repeat with remaining batter, re‑spraying the pan if necessary.
• Serve pancakes warm. If you reserved berries or chocolate chips in step 6, scatter them on top before serving.