Instructions

• In a large bowl, whisk together 1 cup white whole wheat flour, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1 tablespoon sugar.
• In a separate bowl, whisk the 1 large egg until blended. Add 1 cup milk and 1 tablespoon coconut oil (melt the coconut oil first if it is solid), and whisk until combined.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are fine—do not overmix.
• Heat a large skillet or griddle over medium heat and lightly coat the surface with butter or additional coconut oil.
• Pour about 1 tablespoon of batter per pancake onto the hot skillet, leaving space between pancakes for flipping.
• Cook for 2 minutes or until bubbles form on the surface and the edges look set.
• Flip each pancake and cook for 1 minute more, or until cooked through. Repeat with remaining batter, greasing the pan as needed.