Best Pancakes 

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In a large mixing bowl, whisk together the whole wheat flour, baking powder, honey or maple syrup, and sea salt.

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In a separate medium bowl, beat the eggs and almond milk together until well combined.

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Gradually pour the wet mixture and the melted coconut oil into the dry ingredients, whisking until just combined. If the batter appears too thick, Add a tablespoon of almond milk.

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Preheat a griddle or nonstick skillet over medium heat. Lightly coat with cooking spray or a small amount of coconut oil. Once hot, pour about ¼ cup of batter for each pancake onto the griddle.

Full recipe &

nutritional value on foodfaithfitness.com