In a large mixing bowl, start by combining whole wheat flour, baking powder, kosher salt, and coconut sugar. Use a whisk to blend everything well, ensuring there are no lumps. This dry mixture will serve as the base for your pancakes.
In a separate bowl, pour in the skim milk and crack in the egg. Add the melted butter and whisk until everything is well combined. The wet ingredients should look creamy and smooth.
Now, sift the dry mixture into the wet mixture. This step is crucial as it helps avoid lumps in your batter. Gently stir the two mixtures together. Remember, it’s okay if there are a few lumps! Overmixing can make your pancakes tough, and we want them tender and fluffy.
Heat a large skillet over medium-high heat and lightly spray it with non-stick spray. Wait for the skillet to get hot, as this is key to achieving that perfect golden-brown color.
Once the skillet is sizzling, ladle about 1/3 cup of the batter onto the skillet for each pancake. Spread it slightly with the back of the ladle if needed.
Watch closely for bubbles to form on the surface of the pancake. Once you see bubbles popping, it’s time to flip! Use a spatula to gently turn the pancake over, cooking until the second side is golden brown.
Remove the pancake from the skillet and place it on a plate. Continue the process with the remaining batter, making sure to spray the skillet with non-stick spray as needed.
Serve your pancakes hot with a drizzle of syrup, fresh fruit, or your favorite toppings. Enjoy every fluffy bite!
