In a large bowl, whisk together the whole-wheat flour, coconut sugar (or honey), baking powder, and salt; sift the dry ingredients if desired to remove lumps.
In a separate bowl, combine the almond (or other plant) milk, vanilla extract, and unsweetened applesauce, then stir in the melted coconut oil until blended.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined; a few lumps are fine—do not overmix.
Preheat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil.
Pour about 1/4 cup of batter for each pancake onto the hot skillet and cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip each pancake once and cook an additional 1–2 minutes until golden brown and cooked through.
Serve warm with fresh fruit and a drizzle of pure maple syrup; optionally top with Greek yogurt for extra protein.
