Wholesome and sweet

1½ C whole grain spelt flour
½ C flax seed meal or oat bran
2 tsp aluminum free baking powder
¾ tsp baking soda
½ tsp sea salt
1½ C plain unsweetened yogurt
1¼ C almond, oat, rice or soy milk
1 egg, beaten
2 T Maple or Agave syrup
2 T melted coconut butter or light tasting extra virgin olive oil
½ tsp vanilla extract
Extra oil for cooking

Combine dry ingredients in medium sized bowl, mixing well. Add in wet ingredients, saving fruit for last and stirring just until well blended. Preheat pancake griddle or pan over medium heat. When the pan is hot, quickly melt a teaspoon of coconut butter over cooking surface, and pour a ½ cup ladle of pancake batter for each pancake onto pan. Cook until bubbles appear on the entire surface and then flip pancakes and cook another 2-3 minutes on the other side until golden brown. Repeat until all the batter has been used, adding coconut butter as needed to prevent sticking. Serve with your choice of fresh fruit, yogurt and a drizzle of syrup.

Other topping suggestions
Yogurt; additional berries or sliced fresh fruit; chopped nuts or sunflower seeds; pure maple or Agave syrup.

Variations
For plain pancakes simply omit fruit.