Preheat your oven to 425°F (220°C). Grease a large sheet pan (approximately 18x13 inches, give or take) with cooking spray or a light coating of oil.

Make 3 flax eggs by mixing ground flaxseeds with 1/2 cup water in a small bowl. Try to let it sit for a few minutes while you do the other prepping.

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.

Pour in the almond milk and maple syrup, then the flax eggs. If you’re using coconut oil that needs to be melted first, microwave it for about 20 seconds in a small bowl, then add it last so it doesn’t sit around getting hard and lumpy.

Mix everything until it’s smooth, then pour into pre-greased baking sheet.

Optional: Decorate with toppings like chocolate chips, strawberries, blueberries, blackberries, and/or bananas.

Bake for 10-12 minutes, until a toothpick comes out clean. Ten minutes will be slightly more on the doughier side, so if you like your pancakes a little crispier, go for 12.

Allow the pancakes to cool for a few minutes in the pan before slicing into squares (or whatever shape you like). Give them at least 5 minutes to rest.

Serve warm with your favorite toppings, such as butter or coconut oil, and maple syrup.