2 c. Organic Whole Wheat Flour
2 Tbs. Colostrum 6 Powder
2 Tbs. Double Acting Baking Powder
½ tsp. Baking Soda
¼ c. Lite and Sweet, Sweetener
2/3 c. Greek Yogurt, Plain
1 c. Almond Milk, Unsweetened
3 Egg Whites, Whisked
2 Tbs. Chia Seeds
Juice of 1 Large Lemon
Zest of 1 Large Lemon
Pinch of Sea Salt
Unflavored Coconut Cooking Oil (for cooking)

Method: In a medium mixing bowl add the dry ingredients of flour, colostrum 6, baking powder, baking soda and sea salt. Set aside. In a large mixing bowl add the yogurt, Lite and Sweet, sweetener, almond milk, lemon juice, lemon zest and chia seed. Using a wire whisk blend together lightly and then slowly add the whisked egg whites to the mixture to incorporate all ingredients. Combine the wet ingredient mixture to the dry ingredients and using a wooden spoon or rubber spatula gently fold ingredients together to blend.

Using a large cast iron skillet on medium heat, add coconut oil to lightly cover the bottom of the cooking area. About 3-4 minutes. Pour a generous amount of batter (about 1/3 cup) onto the heated surface and cook until golden browned and bubbles appear on top. About 1-2 minutes. Flip and cook another 1-2 minutes. Repeat with the remaining batter until all batter is used and pancakes are a nice fluffly stack. Serve with organic butter and warm organic maple syrup. Enjoy!