In a large mixing bowl, combine 1 cup of whole-wheat flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a pinch of sea salt. Whisk these dry ingredients together thoroughly until they are evenly mixed and fluffy.

In a separate bowl, whisk together 2 free-range eggs, 1/4 cup of organic coconut sugar, 3/4 cup of organic light cream, and 1 teaspoon of pure vanilla extract until smooth.

Gradually pour the wet ingredients into the dry mixture, stirring gently to combine without overmixing.

Preheat your non-stick skillet over medium heat for about 5 minutes; test by sprinkling water, which should sizzle upon contact.

Pour approximately 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes.

Transfer cooked pancakes to a warm plate. Serve with maple syrup and fresh fruits like bananas or berries.