Instructions

• In a large bowl, whisk together 2 cups whole-wheat flour, 4 teaspoons baking powder (aluminium-free), and 1 teaspoon sea salt.
• In a medium bowl, beat 2 large eggs. Add 1 1/2 cups almond milk (or other plant-based milk), 2 tablespoons organic raw honey or pure maple syrup, and 2 tablespoons coconut oil (melted). Whisk until combined.
• Pour the wet mixture into the dry ingredients and whisk gently until just combined; a few small lumps are fine. If the batter is too thick to pour easily, add a little more almond milk, a small amount at a time, until the batter is thick but pourable.
• Preheat a griddle or nonstick skillet over medium heat. Lightly coat the surface with cooking spray or a small amount of coconut oil.
• When the pan is hot, pour about 1/4 cup of batter per pancake onto the griddle, leaving space between pancakes.
• Cook each pancake until the edges look set and bubbles form on the surface, about 2–3 minutes. Flip and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes more.
• Transfer cooked pancakes to a plate and serve warm.