In a large bowl, whisk together the white whole wheat flour, the cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the egg, almond milk, coconut oil, vanilla extract, almond extract and honey until well combined. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined (the batter will be a little lumpy). Let the batter rest for about 5 minutes.
Meanwhile, set a large nonstick skillet or a griddle over medium/medium low heat. Once heated, mist with olive oil or nonstick cooking spray. Give the batter a quick stir, then scoop about ¼ cup for each pancake into the skillet (as many as you can comfortably fit). Cook for about 2 to 3 minutes, until small bubbles form on the surface and the edges start to look set. Flip the pancakes and continue to cook for about 1 to 2 minutes, until golden brown and set. Repeat until all of the batter is used. Serve the pancakes as desired.
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