Pancakes

Once you make these, you'll never miss starchy pancakes again. These are best in a 10 to 12 inch cast iron pan, though a heavy non-stick or a well oiled stainless steel pan also works fine. These pancakes are completely starch free too! I alternate these with the Coconutty Pancakes- my kiddos love both versions.

Pancakes
6 eggs, divided
2 tablespoons sugar
2 tablespoons flax meal
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon maple extract


Set pan over medium-low heat while you prepare the batter.

Beat the egg whites until stiff peaks form, add egg yolks and remaining ingredients and beat for 15 seconds.

Pour into pan, cook for 5-8 minutes. Run a butter knife along the edge of pancake to release it, place a plate upside down over the top of the pan as if it were a lid. Holding plate and pan firmly together, flip, and slide pancake back into pan (you've now placed the uncooked side down).

Cook another 5 minutes or until done. Use a sharp knife and cut into 3-6 pieces, serve.