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Almond Buckwheat Pancakes

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Bread Breakfast Healthy


  • 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. Posted to MC-Recipe Digest V1 #831 by (Sandra L Hire) on Oct 8, 1997