Prepare the Wet Ingredients
In a medium-sized bowl, whisk together all the wet ingredients, excluding the melted coconut oil. Combine ingredients thoroughly for a smooth mixture.

Combine the Dry Ingredients
In a large bowl, whisk together the dry ingredients thoroughly to ensure there are no clumps and everything is evenly mixed.

Mix Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients and stir everything together until it forms a smooth batter, being careful not to overmix; a few lumps are okay.

Add the Coconut Oil
Now, add the melted coconut oil to the batter. Mix gently until the oil is fully incorporated into the pancake batter.

Heat the Pan
Place a frying pan over medium heat. Lightly spray it with coconut oil cooking spray to prevent sticking.

Cook the Pancakes
Using a measuring cup, scoop 1/3 cup of the batter onto the heated pan. Cook the pancake for about 2-3 minutes on one side, or until you see bubbles forming on the surface, then flip it and cook for another 2-3 minutes until it’s golden brown.

Serve
Once cooked, remove the pancake from the pan and keep it warm while you repeat the process with the remaining batter. Serve your whole wheat cornmeal pancakes warm, topped with your favorite syrup or fruit.