Pancakes a l'Abbi

I love Sunday mornings.  It's perfectly lazy: I get to sleep in, we let Mia hop up into bed with us because it's laundry day, not too many plans.  I like to include some pancakes with my Sunday mornings, as it's easy to customize to the season (pumpkin in the fall, strawberries in the spring), and can tailor to everyone's taste (buttermilk, vegan, floppy, fluffy).  While browsing through the internet for a new recipe, I decided to be creative and come up with a great basic pancake recipe for what I was feeling in the moment.  The result?  Vegan milk, but full-fat butter.  Whole wheat flour with sweetened shreds of coconut.  What's your favorite Sunday morning meal?

Pancakes a l'Abbi
2 c. whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. raw cane sugar
Combine dry ingredients in large bowl and whisk.

2 eggs
1 3/4 c. sweetened vanilla almond milk
2 Tbsp. melted butter
Whisk together in a small bowl, then pour into dry ingredients.  Whisk to combine, and add more milk if your batter is too thick.

1/2 c. sweetened shredded coconut
1/2 c. toasted almond slivers
Add to batter, and stir.

Heat griddle or frying pan to medium, grease with butter, and drop 1/3 cups of batter onto pan.  Cook until bubbly on top and golden and dry on the bottom, then flip.  Pancakes are done when both sides are golden brown.
Serve with blackberry jam, butter, and maple syrup (me) or maple syrup and pumpkin granola (John Paul).  Enjoy!