Preheat oven to 500°F. and lightly grease a 18x13-inch rimmed baking sheet with additional coconut oil.
Make dairy free buttermilk. Whisk together hemp milk with apple cider vinegar. Let sit for 10 minutes.
Add dry ingredients to a large bowl: whole wheat flour, unbleached all purpose flour, baking powder, baking soda, and sea salt. After 10 minutes, add remainder of wet ingredients to hemp buttermilk: eggs, melted coconut oil, maple syrup and vanilla extract. Whisk well to combine.
Add wet ingredients to dry ingredients and whisk well to combine. The batter will be slightly lumpy. Let sit for 5 minutes while you slice strawberries. Pour pancake batter into greased baking sheet. Sprinkle with strawberries.
Carefully add pancake sheet pan to oven and immediately reduce heat to 425°F. Bake pancakes for 15 to 18 minutes, or until golden and a toothpick inserted into the center comes out clean.
Cut into 12 pieces and serve with maple syrup, a sprinkle of powdered sugar, and additional strawberries. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.