Fluffy Whole Wheat Pancakes
Makes 4-6 pancakes
1 cup whole wheat flour
1 cup almond milk
2 tbsps coconut sugar
1 tbsp baking powder
1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cinnamon
Heat a skillet to medium/high.
Whisk the flour, sugar, baking powder, salt, and cinnamon in a medium bowl.
Slowly stir in the almond milk and whisk together. Add more milk for thinner pancakes.
Pour about 1/3 of the batter onto the pan. Cook until bubbles form on the top, flip and cook for 3-4 minutes.
Repeat until the batter is gone.
Serve with favorite toppings and syrups.