Whole Wheat Chia Pancakes

Serves 4

• 1 1/2 C whole wheat flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tbsp organic sugar or coconut sugar

• 1 tsp chia seeds

• 2 tsp ground flaxseed

• 1/4 tsp cinnamon

• 1/2 tsp sea salt

• 1 1/2 C almond milk

• 1/2 tsp vanilla

• 6 tbsp grass-fed butter or ghee, melted

• 2 eggs, separated

• Coconut oil

• Maple syrup

Instructions

In a large bowl, mix together all the dry ingredients. Next, add the egg yolks and almond milk and whisk to combine. Then, add the melted butter/ghee and vanilla.

In a separate bowl, beat the egg whites until they form soft peaks and then fold them into the batter. With a 2 tbsp measuring scoop, spoon the batter into a hot nonstick pan that has been very lightly coated with coconut oil.

Cook until the undersides of the pancakes are golden brown. Flip and do the same on the other side. Continue until all the batter is used up. Top with maple syrup.