Instructions

• In a large mixing bowl, whisk together 2 cups whole-wheat flour, 4 teaspoons aluminium-free baking powder, and 1 teaspoon sea salt.
• In a separate medium bowl, crack and beat 2 large eggs until combined.
• Melt 2 tablespoons coconut oil (briefly in the microwave or in a small saucepan). Add the melted coconut oil, 2 tablespoons organic raw honey or pure maple syrup, and 1 1/2 cups almond milk (or another plant-based milk) to the beaten eggs; whisk until the wet ingredients are smooth and combined.
• Gradually pour the wet mixture into the bowl with the dry ingredients, whisking gently until just combined. Do not overmix; a few small lumps are fine.
• If the batter appears too thick to pour, add almond milk 1 tablespoon at a time and stir until the batter 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 for each pancake onto the griddle, leaving space between pancakes.
• Cook until the edges look set and bubbles form 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 2 minutes more.
• Transfer cooked pancakes to a plate and repeat with remaining batter, adding more cooking spray or coconut oil to the pan as needed. Serve warm.