Instructions

• In a large mixing bowl, whisk together 2 cups whole-wheat flour, 2 teaspoons aluminum-free baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt until evenly combined.
• In a separate bowl, beat 2 large eggs with 1/4 cup organic coconut sugar until the mixture is smooth and slightly pale.
• Gradually pour 1 1/2 cups organic light cream and 1 teaspoon pure vanilla extract into the egg-and-sugar mixture, stirring until well combined.
• Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold the ingredients together until just combined; small lumps are fine—do not overmix.
• Preheat a nonstick griddle or nonstick skillet over medium heat until hot.
• Pour about 1/4 cup of batter per pancake onto the preheated surface, leaving space between pancakes. Cook 2–3 minutes, until small bubbles form on the surface and the edges look set, then flip and cook 2–3 minutes more, until golden brown and cooked through. Adjust the heat if pancakes are browning too quickly.
• Transfer cooked pancakes to a plate and keep them warm while you cook the remaining batter.
• Serve the pancakes warm.