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Almond Buckwheat Pancakes

Healthy.Eater's picture
Ingredients
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Buckwheat flour 1⁄2 Cup (8 tbs), unsifted
  Ground almonds 1 Ounce (1/4 Cup)
  Sugar 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 2 Large, separated
  Vegetable oil/Peanut oil 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Non stick cooking spray 1
Directions

1 ln a large bowl, combine the all-purpose flour, buck-wheatflour, 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 mixture and stir just until moistened.
3 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.
4 Lightly coat a 12-inch nonstick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 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 longeror until the bottom of each pancake is deep brown.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake
Ingredient: 
Nut
Interest: 
Healthy

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