Almond Buckwheat Pancakes
Whole Grain Recipe
By Fitness and Freebies
Buckwheat flour with ground almonds give these pancakes a wonderful nutty almond flavor.
Recipe Ingredients
3/4 cup flour; sifted
1/2 cup buckwheat flour; unsifted
1 ounce almonds; 1/4 cup ground
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs; separated
2 tablespoons canola oil
1 cup skim milk
Vegetable cooking spray
Recipe Directions
In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.
In a perfectly clean medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 2-1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until deep brown.
Recipe Yields: 12 servings of Almond Buckwheat Pancakes.
