Whisk flours, sugar, baking powder, cinnamon, and sea salt together in a medium-sized bowl and set aside. In a liquid measuring cup, whisk together the almond milk, egg, and melted butter until blended.

Make a well in the center of the flour bowl and pour the milk mixture into the well and stir with a fork until mixed through and only small lumps remain. Be sure to not over mix the batter. If the batter is too thick, thin with an additional 1-2 tablespoons of almond milk.

Heat a large skillet or griddle over medium heat. Lightly butter the skillet or spray with coconut oil. Spoon or pour 1/4 cup of the batter onto the skillet and gently spread into a 4-inch circle.

Once the edges begin to look dry and bubbles start to appear and pop on the surface, flip the pancakes over, this will take approximately 2 minutes. Once the pancakes have been flipped cook 1-2 minutes or until lightly browned and cooked in the middle. Serve warm with the Homemade Plum Syrup.

In a small saucepan over medium heat, combine the sugars, water, ground ginger, and diced plums. Bring to a boil; cook for 5 minutes stirring occasionally. Remove from the heat and stir in the vanilla extract and sea salt.

Syrup will thicken as it cools. Serve warm over the Cinnamon Vanilla Whole Wheat Pancakes.