Instructions

• In a large mixing bowl, whisk together 2 cups whole-wheat flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. If you are using 2 tablespoons coconut sugar, add it to these dry ingredients and whisk to combine. (Optional: sift the dry ingredients to remove clumps.)
• In a separate bowl, combine 2 cups almond milk (or other plant-based milk), 2 teaspoons pure vanilla extract, and 1/4 cup unsweetened applesauce. If you are using 2 tablespoons honey instead of coconut sugar, add the honey to this wet mixture and whisk until combined.
• Add 1/4 cup melted coconut oil to the wet mixture and stir until incorporated. If your coconut oil is solid, melt it first and let it cool slightly before adding.
• Pour the wet mixture into the dry ingredients gradually, stirring gently with a spatula or whisk until just combined. Do not overmix—a few small lumps are okay.
• (Optional) Let the batter rest for 5 minutes so the whole-wheat flour can hydrate; this helps texture but is not required.
• Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a little melted coconut oil.
• For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
• Flip each pancake once and cook for an additional 1–2 minutes, or until both sides are golden brown and pancakes are cooked through. Reduce the heat slightly if the pancakes are browning too quickly.
• Serve warm with fresh fruit and a drizzle of pure maple syrup.