Whole Wheat Pancakes

Whole-wheat-pancakes-2pitas 0392 cups whole wheat flour
1-½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
5-1/3 tablespoons cold vegan butter
2 tablespoons honey
2 cups almond milk
2 eggs, beaten

In a medium sized bowl, combine first four ingredients (through salt), stirring with a whisk. Cut the butter into small pieces and add them to the flour mixture. Using two knives or a pastry cutter, mix until butter and flour resemble a course meal.  In a separate bowl (preferably with a spout) combine honey, almond milk and eggs. Make a well in the center of the dry mixture and add the wet ingredients. Do not over mix. Coat the surface of a hot griddle or pan with coconut oil. Spoon batter with onto griddle and cook until batter bubbles; turn pancakes over and cook until browned. Serve with 100% maple syrup or jam. Enjoy!

Additional add ins:
Frozen or fresh blueberries, strawberries or raspberries.

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