Ingredients

The following ingredients have 11 Servings
  • 2 eggs
  • 1 1/4 cup unsweetened almond milk
  • 2 tbsp melted and cooled coconut oil, (plus more for greasing pan)
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 1/4 cup coconut sugar

Instruction

  • In a large mixing bowl, combine eggs and almond milk, and beat together using a whisk or fork until frothy. Add the cooled, melted coconut oil and vanilla extract, and stir to combine.
  • In a separate mixing bowl, combine the whole wheat pastry flour, sea salt, baking powder, and coconut sugar.
  • Combine the ingredients without overmixing.
  • Let the batter rest for at least 15 minutes. (The batter will thicken as it sets.)
  • Drop batter by 1/3 cup portions onto a lightly greased griddle or skillet, heated over medium-high heat.
  • Cook on one side until bubbly and the edges of the pancake turn from glossy to dull, about 2 minutes.
  • Flip quickly using a spatula, and cook the other side until golden brown, about 1 1/2 to 2 minutes.
  • Serve immediately.