Title: Almond buckwheat pancakes
 Categories: Breads, Breakfast
      Yield: 12 Servings
 
    3/4 c  Flour; sifted
    1/2 c  Buckwheat Flour; unsifted
      1 oz Almonds; 1/4 cup ground
      2 tb Sugar
  1 1/2 ts Baking Powder
    1/4 ts Salt
      2 lg Eggs; separated
      2 tb Canola Oil
      1 c  Skim Milk
           Vegetable Cooking Spray
 
  1. In a large bowl, combine the flours, almonds, sugar, baking powder
  and salt; set aside.
  
  2.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.
  
  3. In a perfectly clan 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.
  
  4.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 21/2 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.