Instructions

• In a large bowl, whisk together 2 cups whole-wheat flour, 4 teaspoons aluminium-free baking powder, and 1 teaspoon sea salt until evenly combined.
• In a medium bowl, beat 2 large eggs until blended. Add 1 1/2 cups almond milk (or another plant-based milk) and 2 tablespoons organic raw honey or pure maple syrup; whisk until combined.
• Melt 2 tablespoons coconut oil (microwave briefly or warm on the stove) and let it cool slightly. Stir the melted coconut oil into the wet mixture.
• Make a well in the dry ingredients and pour the wet mixture into the dry. Gently whisk until just combined—do not overmix. The batter should be slightly lumpy.
• If the batter is too thick to pour, add almond milk 1 tablespoon at a time until it reaches a pourable consistency.
• Preheat a griddle or nonstick skillet over medium heat. Lightly coat the surface with cooking spray or a small amount of coconut oil.
• Once the pan is hot, pour about 1/4 cup of batter per pancake onto the griddle, leaving space between pancakes.
• Cook until the edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip each pancake and cook until the other side is golden and the pancake is cooked through, about 1.5–2 minutes more.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, re-greasing the pan lightly as needed.
• Serve the pancakes warm.