Almond Buckwheat Pancakes
Buckwheat Pancakes Breakfast Almonds
Last updated 6/12/2012 1:03:33 AM. Recipe ID 27563. Report a problem with this recipe.
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
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.
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