Fluffiest whole wheat pancake EVER!

So, I have been working for a while on a fluffy whole wheat pancake recipe and I think I finally hit the jackpot! This recipe is very versatile and open for variations in flavors! Of course I finally found that right balance around the holidays trying to make some yummy pumpkin spice pancakes. So the first time I made this I just served it with bananas.

 But the second time I decided to make a pumpkin cream to go with it and served with pears! So yummy! And worth the extra calories!

So here is the recipe...

Fluffy Whole Wheat Pancakes (Pumpkin spice variation)
Yield: About 7 Small 4'' Pancakes

3/4 cup Whole Wheat Flour
1 Tablespoon Coconut Sugar
1/4 teaspoon pumpkin spice *optional
1 1/2 teaspoon baking powder
1/4 teaspoon salt (I used Himalayan pink salt)
1 egg
3/4 cup milk (Any kind of milk will work, I used cashew milk)
1/2 teaspoon pure vanilla extract
2 teaspoons coconut oil (plus more for pan)

Procedure:
1. Mix all dry ingredients (flour, sugar, spices, baking powder, salt). Mix with wire whisk to aerate.
2. Add egg, milk, vanilla and coconut oil (these all need to be at room temp or your oil will solidify again)
3. Mix with whisk just until combined and let rest.
4. Melt about a teaspoon of coconut oil in pan at medium heat and spread.
5. Drop batter into pan to make pancakes ( I used 1/4 cup ladle to measure the batter) Wain until you see bubbles all over pancake then flip and finish cooking for about 2 more minutes.

Enjoy with you favorite toppings, fruit, flavorings, and sides!

Here is the recipe for the pumpkin cream...

Pumpkin Cream

1/4 cup heavy whipping cream (you can use the "fat" cap in coconut milk(canned) for a dairy free version!)
1 tbsp coconut sugar
2 tbsp pumpkin pumpkin puree

Procedure:
1. Whisk cream and sugar until stiff peaks form
2. Fold in pumpkin puree

Enjoy as topping or in your coffee!